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Pumpkin cake with protein-butter cream

Pumpkin cake with protein-butter cream

Category: Confectionery
Pumpkin cake with protein-butter cream

Ingredients

Biscuit
egg C1 3 pcs.
raw peeled pumpkin 100 g
wheat flour / grade 190 g
butter 110 g
brown sugar (regular) 150 g
soda 3/4 tsp
baking powder 1 tsp
cinnamon 1 tsp
dry ginger 1/2 tsp
nutmeg 1/8 tsp
salt 1/2 tsp
Protein-oil cream
protein 3 pcs.
fine sugar 160 BC
butter 300 BC
cinnamon 1 tsp
-------- -----
shape d 16 2 pcs.

Cooking method

Pumpkin cake with protein-butter creamGrate the pumpkin on a medium grater. Transfer to a paper towel to absorb the released juice.
Pumpkin cake with protein-butter creamMelt the butter and let it cool or not completely heat it up, like in my photo.
Pumpkin cake with protein-butter creamTransfer the pumpkin to the chopper, pour in the oil.
Pumpkin cake with protein-butter creamSwitch on the chopper. The pumpkin should be well chopped and combined with the oil.
Pumpkin cake with protein-butter creamPut sugar in the mixer bowl and add pumpkin oil to it.
Pumpkin cake with protein-butter creamBeat at high speed until fluffy.
Pumpkin cake with protein-butter creamBeat eggs one at a time, beating well each time.
Pumpkin cake with protein-butter creamIt turns out this is a rather liquid mass.
Pumpkin cake with protein-butter creamAdd soda, baking powder, spices and salt to the flour. Mix everything and sift to the dough.
Pumpkin cake with protein-butter creamStir with a spatula until combined or with a mixer at low speeds.
Pumpkin cake with protein-butter creamPut baking paper on the bottom of the molds. Grease the sides with oil and sprinkle with flour. Shake out the excess flour. Divide the dough into two forms. We level.
Pumpkin cake with protein-butter creamWe bake in an oven preheated to 170 degrees for about 30 minutes. We check the readiness of the cakes with a wooden skewer. We take it out, let it stand for 10 minutes and release it from the form. Let the cakes cool on the wire rack. Wrap in plastic wrap and put in the refrigerator overnight.
Pumpkin cake with protein-butter creamPour sugar into the whites and put the dishes on the steam bath.
Pumpkin cake with protein-butter creamConstantly stirring proteins, bring them to a temperature of 60-65 degrees. The sugar should be completely dissolved. Pour into a bowl and whisk.
Pumpkin cake with protein-butter creamBeat whites until glossy and at room temperature.
Pumpkin cake with protein-butter creamAdd room temperature butter in very small portions to the whipped proteins and beat until the protein and butter are completely mixed. At first, the mass may be like liquid sour cream, but then it will collect and turn into a dense cream. The butter can be pre-cut into cubes or whipped separately. I did it too
so. All the same, everything works out.
Pumpkin cake with protein-butter creamPour cinnamon into the cream and beat until smooth.
Pumpkin cake with protein-butter creamHere is such a dense cream.
Pumpkin cake with protein-butter creamPut one cake in a ring. Transfer the cream to the bag.
Pumpkin cake with protein-butter creamSqueeze out the cream, smooth out. Cover with a second cake and send to the refrigerator until it solidifies. Get it out, remove the ring, line the cake and decorate as you wish.


Pumpkin cake with protein-butter cream

Pumpkin cake with protein-butter cream

Cooking is not difficult, the main thing is to do it with love for your loved ones!

The dish is designed for

900 BC

Cooking program:

oven

Note

I made a simple homemade cake. I saw biscuit in a foreign blog.
Medium sweet cake. Fragrant, soft. More casual, not festive. Recommend!

zvezda
AngelaHow I love your recipes! Thank you, dear, for sharing such simple masterpieces with us!
Please tell me, is this biscuit very different in taste? What does the presence of a pumpkin give? Can I bake one biscuit and cut it?
And about the cream .. I will do in Kenwood .. I do the Swiss meringue? I got it right
Sorry for so many questions .. I just really liked the recipe!
ang-kay
Olga, Thank you.
Quote: zvezda
this biscuit is very different in taste
From what ?
Quote: zvezda
The presence of a pumpkin that gives
Humidity, as for me.
Quote: zvezda
bake one biscuit and cut?
Wouldn't advise. Rip.
Quote: zvezda
should I make a Swiss meringue?
Yes.
zvezda
Quote: ang-kay
From what
From a simple Rip .. how is it?
I understood the rest. Thank you! Very fun to try
Py. Sy. You can't keep up with: girl_cray1: one recipe is better than the other!
ang-kay
Quote: zvezda
From simple
Of course. This is such a cupcake biscuit.
Quote: zvezda
Will rip .. how is it?
This will pop out a huge hump and break the cake.

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