Pumpkin cubes
Creamy pumpkin dessert.
recipe,photo-recipe,pumpkin for baking,cream curd,Cream deserts,Halloween,,Seasonal recipes
Cream deserts
Ingredients
Ingredients
baking powder for gingerbread | 0.5 | tsp | ½ | teaspoon | |
bicarbonate | 0.5 | tsp | ½ | teaspoon | |
chocolate topping | 7 | oz | 200 | grams | |
cinnamon sugar | 2 | tbsp | 2 | tablespoon | |
cocoa powder | 1 | tbsp | 1 | tablespoon | |
cream curd | 8.75 | oz | 250 | grams | |
currant jam | 5.75 | oz | 160 | grams | |
egg white | 3 | pcs | 3 | pieces | |
egg yolk | 3 | pcs | 3 | pieces | |
flour medium | 4.5 | oz | 125 | grams | |
gingerbread spice mix | 0.5 | tsp | ½ | teaspoon | |
jelly | 0.5 | oz | 12 | grams | |
powdered sugar | 5.75 | oz | 160 | grams | |
pumpkin for baking | 0 | lb | 2.5 | ||
sunflower oil | 5.25 | tbsp | 80 | milliliters | |
walnuts | - | ||||
water | 10.75 | tbsp | 160 | milliliters |
Recipe
1. Preparation of pumpkin puree
Wash the pumpkin, cut it in half, remove the seeds and bake for about 1,5 hours (depending on the size) in an oven on a baking sheet lined with baking paper. After baking, let it cool.
2.
Peel the cooled pumpkin and put in a bowl.
3.
Mix it with an immersion mixer and store it in the refrigerator.
4. Gingerbread base 1
egg yolk 3 pcs • powdered sugar 2.75 oz (80 g) • cocoa powder 1 tbsp • gingerbread spice mix 0.5 tsp
Mix the yolks with sugar, cocoa and spices.
6.
flour medium 4.5 oz (125 g) • baking powder for gingerbread 0.5 tsp • bicarbonate 0.5 tsp
Stir in the flour with baking powder and baking soda.
8.
Pour the dough on a baking sheet (42X32cm) with a teflon mad inserted (or lined with baking paper). Spread it evenly, but not to the edge (about 38x28 cm). Bake the base in a preheated oven for 20 minutes.
9. Gingerbread base 2
Bake in the same way as base no.1
10. Pumpkin cream
powdered sugar 2.75 oz (80 g)
Take 600 g of pumpkin puree and mix sugar into it (the rest of the puree can be used for another cake or you can freeze it for next use).
11.
jelly 0.5 oz (12 g) • water 3.25 tbsp (50 ml)
Melt the gelatin and heat it in water (it must not boil). Take a tablespoon of puree and mix it into the gelatin. Immediately pour the contents of the cup into the puree and mix.
13.
Put about four tablespoons of cream in a pastry bag and store in the fridge.
14.
currant jam 2.75 oz (80 g) • water 2 tbsp (30 ml)
Put the first base in baking shet, removing the mad (paper). Spread the base with currant jam, which you have mixed with water.
15.
Spread pumpkin cream.
16.
Place the second base on the cream so that the paper or baking mat stays on top. Remove the mad (paper).
17.
Cut off the edges of the cake with a sharp knife.
18.
currant jam 2.75 oz (80 g) • water 2 tbsp (30 ml) • chocolate topping 7 oz (200 g)
Spread the surface of the second base again with a thin currant jam. When the jam absorbs a little, melt the chocolate icing.
19.
Spread the icing on the cake. When the icing is partially harden, we mark slices (cubes) on it.
20.
cinnamon sugar 2 tbsp
After the icing has solidified, decorate the cake with the cream you have put aside. Sprinkle with cinnamon sugar ...
Bon appetit!