Description
Well, what can I say: it takes a lot of products, but the result at first was a little disappointing. Thought that was a pumpkin and more interesting to use. Moreover, it is very expensive. But then tasted - very tasty it turned out, the next day, when completely cooled cake. But the dough seemed harsh. I would have added still soda or baking powder((( Recipe from the cookbook "school of Gastronome".
Ingredients
-
Flour
200 g
-
Butter
150 g
-
Chicken egg
4 piece
-
Sugar
1 tsp
-
Brown sugar
3 Tbsp
-
Salt
-
Pumpkin
400 g
-
Condensed milk
1 can
-
Cream
200 ml
-
Cinnamon
0.5 tsp
-
Nutmeg
0.5 tsp
-
Ginger
0.5 tsp
-
Walnuts
15 piece
Cooking
Pumpkin cut into cubes and bake in the oven or to weld on pair.
Sift the flour, add diced butter and salt.
RUB hands crumbs, add whipped with sugar and egg.
Knead. Roll the dough into a ball, wrap in cling film and put into the refrigerator for 30 minutes.
Remove from refrigerator, to split in the form, lubricated with margarine and sprinkled with breadcrumbs, making bumpers. Prick repeatedly with a fork.
Lay a baking paper and fill with peas. I for this purpose lies a pound of peas. Long use, serves as a faith and truth. To put in heated to 200*C oven for 10 minutes. Then take it out, remove beans and paper and back into the oven for 3-4 minutes.
The egg and whip the egg yolks until frothy.
Add the condensed milk, cream and spices. Mix well.
Add grated through a sieve the pumpkin (and you can just beat blender).
Stuffing pour over pie and place in oven. Bake at 180*C for 50 minutes. If too brown, cover with foil. The finished cake to take out and let cool for 2 hours.
Preheat grill to maximum temperature. Spread on the cake half nuts. Mix melted butter and brown sugar and pour pie. Close the edges of the pie with strips of foil. To put on for 2-3 minutes under the grill RA a distance of 12 cm from the burners. Give a well to cool.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.