Description
Thank you Nataliya ivko, who published this recipe and I assure you that this cake will please even those who don't like pumpkin. Me first this statement seemed presumptuous. The intrigue, though! I made this pie and, as someone who until recently did not eat pumpkin in any form, confirm that it is delicious and worth a try such sceptics like me. Now I'm looking for recipes to expand your menu of pumpkin and become a fan of this useful vegetable.
Ingredients
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Butter
150 g
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Sour cream
100 g
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Chicken egg
1 piece
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Flour
300 g
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Soda
0.5 tsp
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Salt
0.5 tsp
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Sugar
1 cup
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Pumpkin
400 g
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Cream
50 ml
Cooking
Mix the butter, sour cream and egg. Stir. You can use chilled butter, rubbed on a coarse grater.
Mix the flour, salt, soda (I substituted 1 tsp of baking powder) and sift gradually into the "liquid" part of the test. I have to test took less than 300 g of flour.
Knead a soft dough, not sticky to hands. Gather into a ball, flatten. Wrap with cling film and refrigerate for 30 minutes.
While the dough cools, make filling. Pumpkin to clear, RUB on a large grater. Lightly sprinkle with salt and allow to stand so that the pumpkin gave the juice.
The dough, remove from refrigerator and divide into unequal pieces: 2/3 and 1/3. A large part of the roll out for base of pie and put in the form (diameter about 21 cm).
Pumpkin, wring out and evenly put on layer of dough. Sprinkle it with sugar. I only used half the specified amount of sugar for the filling (i.e. 1/4 Cup). I think it must be related to your taste and sweetness of the pumpkin. Still, for taste, as recommended by the author, you can add pieces of butter, and you can do without it.
Roll out smaller portion of dough, make cuts steam to escape and cover the filling. To take the edge of the pie and put it in the oven at 180 degrees for 30-40 minutes (you can check out the splinter)
Well, until the cake is baked, make Fudge. Sugar and butter mix, put on fire and bring to boil.
When the butter-sugar mixture covered with a yellowish bubbles, add the cream and cook, stirring, until thick (about 5 minutes).
Ready pie to cover with glaze and let stand. How much? And how much patience is enough. I tried a piece when the cake was still warm. I liked it warm, although fully cooled it is also delicious.
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