Description
This is a recipe I found on Estonian website. Unusual set of products I was interested in. And since I'm looking for unusual flavors and innovative, without a shadow of doubt made this cake and did not regret. A real ladies ' cake with taste of luxury. Spicy aftertaste of cinnamon and a delicate hint of rum, create a cozy and warm on a winter evening. Goes well with strong coffee. This cake inspired me some Christmas cheer. Perfect for Catholic Christmas table.
Ingredients
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Pumpkin
400 g
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Sugar
100 g
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Cinnamon
2 tsp
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Flour
200 g
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Wholegrain wheat flour
200 g
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Soda
1 tsp
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Chicken egg
3 piece
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Vegetable oil
50 g
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Butter
350 g
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Rum
3 Tbsp
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Condensed milk
395 g
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Pistachios
200 g
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Milk
150 g
Cooking
Necessary products
Clean the pumpkin from seeds and rind. Cut into cubes, add the cinnamon, 2 tbsp sugar and bake in the oven at a temperature of 230 degrees for 20 minutes
Cooked pumpkin beat with a blender into a puree, cool
In one bowl, mix two kinds of flour and soda. In another stir to combine eggs, sugar, pumpkin puree and vegetable oil. Add flour mixture to egg mixture. Stir to combine. The finished dough pour in shape with a diameter of 22-24 cm, I used a 26 cm and so my cake was not very high. Bake in preheated to 180 degrees oven for 30 minutes. Be guided by your oven. Readiness check with a wooden match
The finished cake to cool on a wire rack.
From the cooled sponge cake to cut the swollen tip arbitrarily to crumble
The remaining sponge cake cut into two parts
Clean the pistachios
The softened butter vzbit with condensed milk. Pour rum, stir and remove in the cold for 10 minutes
Assembly. Milk to soak the first cake layer, spread half of the cream, sprinkle with half of nuts. With the second layer there are also, to impregnate with milk, distribute the remaining cream. Sprinkle with crumbs of cake and remaining nuts
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