Description
Autumn gives us the opportunity to use in cooking a variety of vegetables, fruits and berries, in the fall of their great abundance. Pumpkin is one of them! And continuing the theme of pumpkin and lovely dishes from it, I want to offer you a very tasty loaf. Tender biscuit, pumpkin seeds and sour cream - a great combination! Pumpkin seeds have very beneficial healing to the body. Of course, cleaned and after heat treatment, most of these properties, they lose, but which give flavor and aroma... mmm... Try it, I'm sure you will not be disappointed and will prepare this simple dessert again and again.
Ingredients
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Chicken egg
6 piece
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Sour cream
250 g
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Sugar
200 g
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Flour
2 Tbsp
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Seeds
100 g
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Vanilla
0.333 tsp
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Salt
0.25 tsp
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Powdered sugar
1 tsp
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Lemon
1 piece
Cooking
With lemon erase zest and squeeze 1 hour. L. juice. Separate the yolks from the whites. Whip whites with lemon juice, salt and 100g. sugar in a solid foam. Whip the egg yolks with 50g. sugar and vanilla in a fluffy white mass, add the lemon zest.
Pumpkin seeds are finely chopped with a knife. Blender is better not to use.
Mix chopped pumpkin seeds with the flour.
To beat the egg yolks first, add the flour with sunflower seeds, stir, then gradually add the whites, mixing gently with a spatula from the bottom up. Pour the batter on the baking tray lined with baking paper. Layer thickness of about 1 cm Bake at 180 degrees for 10-12 minutes.
Hot cake together with the paper to put on a slightly damp towel and wrap in the loaf cool completely on a wire rack.
The cooled cake to deploy, paper to remove. Whip cream with remaining sugar until fluffy and spreading it on a biscuit.
Roll up the cake again into a log and put into the refrigerator for 2 hours for impregnation.
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