Description
Offer to cook a cake with pumpkin cream. They are tasty and tender. With a Cup of tea is simply a delight!
Ingredients
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Chicken egg
2 piece
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Sugar
100 g
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Flour
100 g
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Orange juice
2 Tbsp
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Pumpkin
200 g
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Mascarpone
2 Tbsp
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Condensed milk
50 g
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Orange juice
50 ml
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Peanuts
100 g
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Powdered sugar
100 g
Cooking
First make the cream. Pumpkin bake in the oven or the microwave, punching in a blender to puree. Add the condensed milk and mascarpone, mix well. If you like sweeter, you could add condensed milk or powdered sugar.
Prepare the sponge cake. Whisk the sugar and eggs until the weight increase several times.
In whipped mass add orange juice, carefully pour the flour and knead the biscuit. In detail how to cook sponge cake I said in the recipe "terms of preparation of the biscuit".
Put the dough in shape with a diameter of 20 cm and bake in the oven at t-180 C, baking time of 20-30 minutes.
The result here is a biscuit.
Cut the cake into two Korzh.
Cut with cookie cutter circles, and each again in half lengthwise.
Prepare the caramel. Peanut pre-fry, remove husks. Put the nuts in a saucepan, heat over medium heat, gradually adding powdered sugar and stirring until nuts are covered with caramel.
Spread the nuts on a silicon Mat and leave to harden.
Grind the nuts with a rolling pin. Some whole nuts in caramel to leave for decoration.
Start assembling cake. The lower layer watered-down orange juice.
Then smear the cake cream.
Sprinkle with chopped nuts.
Cover with a second cookie and repeat the layers again. It turns out all four layers of cake and three layers of cream.
Coat the top and sides of pumpkin with cream and level with a knife or spatula.
Sides of cake sprinkle with crushed nuts on top decorate with drops of chocolate and a piece of Fudge.
Help yourself! Enjoy your tea!
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