Description
Tender pumpkin cake
Ingredients
-
Pumpkin
1 kg
-
Flour
200 g
-
Chicken egg
4 piece
-
Sugar
200 g
-
Butter
75 g
-
Milk
400 ml
-
Salt
-
Cinnamon
1 tsp
-
Ginger
1 tsp
-
Nutmeg
1 tsp
-
Chocolate milk
50 g
Cooking
Pumpkin peel and cut into cubes
Bake the pumpkin in a tight envelope of foil for 40 minutes at temperature 200 gr.
Now for the pastry: 75 g butter, room temperature mixed with 1 egg, add a pinch of salt and 200 gr. sifted flour until a soft homogeneous dough. Put into the refrigerator for 30 minutes. Then roll out into a thin layer and put in the form
Pumpkin remove from the oven, place in a colander and mash. Leave for 10-15 minutes to drain excess liquid
It is important to expel as much pumpkin juice to weight did not work liquid and well cooked
For the filling:3 eggs 400 ml milk blend
Add the pumpkin and mix into a homogeneous mass
Then add 1 Cup of brown sugar and spices ( 1ch. teaspoon cinnamon, 1H. a spoonful of ginger, 1 tsp nutmeg). Mix in a blender at low speed, to the mass as much as possible of air bubbles.
Put the Cup on a towel and lightly tap, expelling air bubbles to the top to continue filling when baking is not cracked
Should get a homogeneous dense mass
Pour the filling in the form and bake in the oven for 50 minutes at temperature of 180 gr. To the edges of the dough during baking that they do not burn cover the cake with foil
Cool cake and remove from the mold, decorate with chocolate and whipped cream
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