Description
Among the suitcases and boxes in connection with the relocation can't find your favorite cookbook with your favorite recipe for pumpkin pie. The Internet didn't help - all wrong all wrong when you do not get what you want :). So I had to compile what I liked in other recipes, and oddly enough, it was a great cake. Of course on the holiday table should not embellish, but the Foundation is good!
Ingredients
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Pumpkin
400 g
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Chicken egg
4 piece
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Flour
400 g
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Walnuts
0.5 cup
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Bran
3 Tbsp
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Leavening agent
1 tsp
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Sugar
1 cup
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Spices
2 tsp
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Lemon peel
1 piece
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Vegetable oil
75 ml
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Cheese
600 g
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Milk
1 cup
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Sugar
175 ml
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Vanilla sugar
1 pack
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Walnuts
0.5 cup
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Jam
2 Tbsp
Cooking
Wash pumpkin, cut open, remove seeds and peel, grate on a fine grater. Squeeze and drain excess liquid. Mix with sugar, cinnamon and cardamom.
With a mixer beat the eggs, introducing them one by one. Continuing to whisk, introduce the remaining sugar, butter and zest of one lemon.
Sift flour, add baking powder, dried in the pan bran.
Nuts grind in any convenient way. I prefer to crush with a rolling pin to drain the oil. Mix the flour with the pumpkin and nuts, knead the dough.
Divide the dough into equal parts and bake 6-8 cakes, baking, every 8-10 minutes at 180 degrees.
Curd beat with a mixer, adding sugar and milk to desired consistency. Pour in the cream, vanilla sugar and chopped nuts, jam.
After the cakes cool fluff cream. Top cake sprinkle with chopped nuts. Put the cake in the refrigerator for 6-8 hours for impregnation.
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