Description
Cake flavored with a yummy light cream cheese frosting for autumn tea. For its preparation are advised to take the pumpkin variety Muscat - it is juicy, sweet and fragrant. The pumpkin can be replaced with carrots.
Ingredients
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Pumpkin
300 g
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Flour almond
50 g
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Chicken egg
3 piece
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Leavening agent
16 g
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Brown sugar
180 g
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Vanilla
1 pack
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Flour
300 g
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Vegetable oil
90 g
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Salt
1 pinch
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Cinnamon
0.5 tsp
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Orange zest
1 tsp
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Vanilla
1 pack
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Cream cheese
150 g
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Brown sugar
3 Tbsp
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Cream
200 ml
Cooking
Pumpkin peel, grate on a medium grater. Grate the zest on a fine grater.
Beat the eggs with the sugar, vanilla and salt in a lush foam.
To prepare the cake I used brown sugar TM Mistral
Sift both kinds of flour with baking powder and cinnamon with a spatula stir in the egg mixture. Pour vegetable oil, stir.
Add the pumpkin and the zest, mix well.
The form d=24 cm greased with butter, sprinkle with flour, the excess flour to shake. Put the dough in the form. Bake in a preheated oven at 170 degrees for 45 minutes. The willingness of cake check wooden skewer. Pie to cool.
Cream: whip the cold cream with vanilla and sugar, stir with a spatula cold cream cheese. To decorate a cake.
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