/ Recipe: Pumpkin-curd cake

Recipe: Pumpkin-curd cake

  • Oatmeal flakes thin - 110 Grams
  • Butter - 50 Grams
  • Egg Yolk - 1 Piece
  • Baking Powder - 3 Grams
  • Kumquat candied - 100 Grams
  • Egg of chicken - 2 pieces
  • Cottage cheese 15-18% fat content - 175 Grams
  • Sugar sand - 140 Grams
  • Salt - 1/4 teaspoons
  • Pumpkin - 700 Grams
  • Ginger ground - 1 teaspoon
  • Egg white - 1 piece

So, we begin. Using a blender, we shred turn our oat flakes into flour. You can take already prepared oat flour - in this case, you need exactly 1 glass. Oat flour from the bowl of the blender is poured into another container. Now in the blender we crush all the other ingredients for the dough - yolk, cottage cheese, butter, salt and sugar. Grind to homogeneity. Oatmeal mixed with baking powder. Pour the flour into the blender to the crushed mixture. At a slow speed, the whole thing is mixed and brought to homogeneity. The resulting dough is covered with a film and put in the refrigerator for 15 minutes. Now we are filling the cake. Pumpkin (flesh, of course) cut into small neat cubes. Cut kumquat into thin pieces and mix with pumpkin cubes. There we also add ground ginger, mix it. The dough is taken from the refrigerator and cut into pieces in a proportion of approximately 1 to 2 (that is, one piece is twice as large as the other). That piece, which is more, roll out and put on the bottom of the baking dish. We divide the smaller piece into 4 parts, roll out the sausages and lay them along the edges of the dough - these will be our sides (for clarity, look at the photo). We press the sausages to the sides of the mold - and we get beautiful sides of the cake. Mix two eggs and the remaining protein with a mixer. Then add sugar and whisk another couple of minutes. Finally, add the cottage cheese to the mixture and rub it gently. We spread on the dough pumpkin filling and egg-curd mixture. Bake for 30 minutes at 200 degrees. I slightly burned in the photo - you could get it a couple of minutes earlier. So watch carefully - it all depends on the oven, as soon as the pie is browned - reduce the fire, and then at all get it out. Cool, cut and serve. Bon Appetit!

Servings: 8-9

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