Description
I want to offer you, dear cooks, the recipe of delicious cake! Shortbread dough, delicate filling of pumpkin and crunchy nut topping. What could be more delicious pieces of cake with tea on a cold autumn evening?
Ingredients
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Flour
300 g
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Butter
100 g
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Sour cream
2 Tbsp
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Sugar
1 Tbsp
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Pumpkin
500 g
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Chicken egg
3 piece
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Orange juice
2 Tbsp
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Sugar
1 cup
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Butter
50 g
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Walnuts
100 g
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Flour
1 Tbsp
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Sugar
2 g
-
Butter
50 g
Cooking
Cold butter cut into cubes, mix with flour and sugar (until the oil chips).
Add sour cream, knead the dough. The resulting dough roll into a ball, wrap in cling film and put into the freezer for 15-20 minutes.
Pumpkin cut into small cubes, bake (I do this in the microwave - put on full power for 10 minutes). The pumpkin is cooled, add orange juice, blend.
Beat eggs with sugar and butter, mix with pumpkin puree.
Roll out the dough, put in the baking pan, making the sides (in the form previously greased with butter), making bumpers (form I 24 cm)
For the dough pour the filling.
Chopped walnuts mix flour, butter and sugar. Received a baby sprinkle cake.
Preheat the oven to 180 gr., bake for 40 minutes.
Pie cool on a wire rack, decorate as desired. I decorated with orange and mint.
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