Description
A very delicious cake. Will satisfy even those who do not like pumpkin, because this recipe she reveals in new ways.
Ingredients
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Flour
400 g
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Chicken egg
4 piece
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Vegetable oil
170 ml
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Sugar
300 g
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Pumpkin
400 g
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Walnuts
100 g
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Soda
0.5 tsp
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Leavening agent
1 tsp
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Cinnamon
-
Nutmeg
-
Ginger
-
Salt
1 pinch
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Sour cream
800 g
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Butter
90 g
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Sugar
110 g
Cooking
In the beginning you need to weigh out the sour cream for the cream. I take a sieve and set it over a bowl.
On top of a sieve lined with cheesecloth, folded in several layers (I have 8 layers).
Put the sour cream in a sieve.
Cover the sour cream with edges of cheesecloth.
Top set weight. Send this design in the fridge for a day. I think that in 12 hours you can achieve such a result. Periodically keep an eye eye-catching serum, the bottom of sieve should not touch her.
After the required time to get sour cream.
Serum with the cream stood out.
The consistency of the sour cream looked like cottage cheese.
Continue to cook the cream. It weighed out sour cream add sugar, mix.
Shift the cream into a saucepan, and constructing a water bath and sent to a small fire. Stir with a whisk to the state until all the sugar has dissolved in the sour cream.
Remove the saucepan from the stove.
Butter cut into cubes. It should be at room temperature.
Gradually add all the butter to the warm cream and stir until smooth.
The cream is ready. Send it in the fridge.
Cook cakes. Pumpkin RUB on a coarse grater.
Nuts was crushed.
Mix the flour with a pinch of salt, baking soda, baking powder, cinnamon, ginger and nutmeg.
Eggs with sugar beat with a mixer.
Then add the sunflower oil, whisk.
To the resulting egg mixture add the flour and mix.
Then add the pumpkin, mix.
At the end is added to the dough nuts, and mixed again.
The bottom of the form is a bit smeared with butter and put baking paper. This type of the test it is better to divide into several parts. I divide into 3 parts and baked one by one. This dough can stand up on the table and wait your turn, nothing will happen. You can divide the dough into 2 parts, and then each ready Korzh cut in half. So You have 4 layers.
Bake the cakes for 30 minutes at 180°C until dry matches.
Finished cakes leave to cool in the form.
Assemble the cake. Cream shift into a pastry bag.
The bottom of the form (food or substrate) a little cream to the cake does not slip.
I prefer to collect the cake in the ring, but you can do without it. Spread the first cake layer.
Lubricate it with cream.
Then stack the second cake, also smeared it with cream, and the third layer is placed bottom side up, as it more smooth. Send the cake in the fridge for a few hours.
Take out the cake. You can leave it in this form, adorning the top.
But I completely covered it with cream and decorated.
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