Description
Very tasty cake with a fragrant spicy base and light custard.
Ingredients
-
Pumpkin
900 g
-
Almonds
150 g
-
Sugar
300 g
-
Flour
150 g
-
Chicken egg
4 piece
-
Milk
100 ml
-
Potato starch
1 Tbsp
-
Butter
50 g
-
Vanilla
2 g
-
Water
300 ml
-
Cinnamon
0.25 tsp
-
Salt
-
Leavening agent
5 g
Cooking
For the candied fruit: pumpkin wash, peel, remove seeds, cut into cubes (about 2x2 cm), place them in a pan. Add water and sugar, bring to boil and boil 5 minutes; remove from heat and leave to cool. Then again boil for 5 minutes and leave to cool. Repeat 2 times. Drain the pumpkin in a sieve and drain off the syrup. Pumpkin syrup (about 300 ml) is poured into a container with a lid and put into the refrigerator. The pumpkin spread on a tray and dried at room temperature or in the oven at 50 degrees with the fan.
Almonds to grind into a fine crumb using a blender.
Pumpkin (400 g) wrap in foil and bake in the oven preheated to 200 degrees for 30 minutes. Baked pumpkin cool, peel and turn into a puree.
For the crust: mix the liquid ingredients - 200 g pumpkin puree, 1 egg yolk and 100 ml of pumpkin syrup.
Mix the dry ingredients - the flour, ground almonds, the baking powder, 1 g of vanillin, cinnamon.
Mix liquid ingredients with dry ingredients.
3 chilled protein vzbit with a pinch of salt in a solid foam.
Add the beaten egg whites into the batter and very gently stir.
A baking sheet (I 34х24 cm) lay a parchment, grease with oil, pour the batter, flatten.
Bake for 15 minutes in a preheated 180 degree oven.
To prepare the cream: in a saucepan, mix the milk, potato starch, 200 ml of pumpkin syrup, 200 g pumpkin puree, 1 g of vanillin, 3 egg yolks and 1 egg white. Cook over medium heat, stirring constantly, until thick.
Cream remove from heat, add butter, mix well and leave to cool.
Cooled Korzh cut into 2 parts.
Fluff cream.
On top decorate with candied pumpkin. Clean up overnight in the refrigerator so that it is well soaked cream. Cut into cakes.
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