Description
Air, light dough with a faint, but very pleasant taste of pumpkin combined with creamy cottage cheese filling makes this cake unique! Welcome to the table, dear cooks!!!
Ingredients
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Pumpkin
3 Tbsp
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Water
100 ml
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Butter
50 g
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Sugar
3 Tbsp
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Salt
0.5 tsp
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Flour
80 g
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Wholegrain wheat flour
80 g
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Chicken egg
3 piece
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Cheese
70 g
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Cream cheese
50 g
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Sour cream
2 Tbsp
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Powdered sugar
2 Tbsp
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Banana
-
Chocolate milk
Cooking
Pumpkin puree I made a couple, you can also.
Whipped in a blender, and puree is ready.
In a saucepan mix the pumpkin puree, water, butter, sugar and salt, stir. Bring to the boil and remove from heat.
Sift the flours and mix between them.
Add flour, stir and place on low heat.
Warm, stirring constantly, until the dough is not rolled into com. Let the dough cool down.
Added to the batter, one at a time while stirring the egg. Stir until the dough is of a smooth texture and smoothness after can with a mixer whisk for a while.
Here is the finished dough.
Baking tray lay a baking paper and deposited it on the dough with a cooking bag or just a spoon. First bake at 200 deg. 20 minutes, and then diminish to 170 deg. and for another 20 minutes. (Focus on your oven) will Notice the first 20 min. the oven door won't open!
While the finished cake cools, make the cream.
Mix in a blender cheese, cream cheese, sour cream, icing sugar and grated banana.
Ready cream to put on 15-20 minutes in the freezer. Next, stuffed with pastry cream by making small incisions on the side, from top to decorate to your taste, and you chocolate (melted) or cream.
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