Description
"Mom, what's for tea nothing?" - this question was asked today! Today, when I really wanted to lie on the couch and nothing at all to do! For some time I tried to pretend that the question is not heard, but in my head already swam options that you can quickly cook from what is available))) And there was pumpkin, nuts and lemon! They became the in that cake, gave it the aroma and rich taste! What? Tea and cake? )))
Ingredients
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Pumpkin
150 g
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Flour
300 g
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Chicken egg
3 piece
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Margarine
30 g
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Vegetable oil
120 ml
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Sour cream
100 g
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Walnuts
120 g
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Salt
1 pinch
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Leavening agent
8 g
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Cinnamon
0.5 tsp
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Nutmeg
0.3 tsp
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Vanilla sugar
0.5 tsp
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Sugar
100 g
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Powdered sugar
9 tsp
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Lemon
0.5 piece
Cooking
The nuts for the pie, chop not very finely.
Pumpkin to clear, RUB on a small grater.
In a bowl, combine the flour, nuts, salt, cinnamon, nutmeg, vanilla sugar and baking powder.
In a separate bowl, RUB the eggs with sugar.
Add sour cream, softened margarine and vegetable oil.
Pour about a third of the flour mixture, mix well.
Add the pumpkin and stir again. Gradually add the remaining flour mixture. mix well. The dough will be quite thick.
Baking dish (I form 20 cm in diameter), if necessary, greased with vegetable oil, put the dough and flatten. Bake pie in a preheated 200 degree oven for 35-40 minutes. Readiness check wooden stick. The finished cake remove from the oven and leave to cool slightly.
While baked cake, prepare the filling. From the lemon halves to squeeze the juice.
Add 1-2 tsp of powdered sugar and RUB well with a whisk, until the filling become smooth, thick, viscous. Took me about 9 tsp. of powdered sugar. Focus on your taste))) adjust the sweetness of the fill process.
Pour the lemon filling on cake, top to decorate as desired. I sprinkled chopped in a blender walnuts. Give the cake a little steep!
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