I met several times on the Internet preparing desserts in this way, with the help of glasses, so I decided to try myself. You can certainly cook one biscuit, and then cut a notch, but here it turns out the economy with the dough, it all goes into a biscuit. And it is not difficult and not time-consuming. I offer a luxurious dessert with a stunningly tender, moist, gorgeous sponge cake and delicious pumpkin cream, these cakes will not leave anyone indifferent.
Prepare two bowls, one connect-lightly beaten egg with a fork, add to it-warm water, dry instant coffee, sugar and vegetable oil, whisk until dissolved sugar crystals and coffee. In another bowl mix-flour, cocoa powder, baking powder, vanilla, sift and add a pinch of salt. Connect together both a mixture and knead dough.
Baking sheet, I have 25x25, lay quality paper. Place on it greased to the middle of the glass with oil.
Carefully pour the dough, shifting it with a spatula to the sides, because when baking the middle will rise more.
Put in a preheated 180°C oven for 20-25 minutes, focus on your oven. Check readiness with a skewer.
While the biscuit cools, prepare the cream. First, prepare pumpkin puree. Cut the pumpkin into cubes, pour a couple of tablespoons of water, put in a micro, cover with a cap and steam for 7 minutes, at a power of 850 watts, stirring once in the process. Then transfer to a small saucepan, punch immersion blender. Here same putting all ingredients, except butter. Mix everything, put on a small fire and cook the custard, stirring constantly. Cream cover with plastic wrap in contact, set aside and allow to cool to room temperature.
When the biscuit is cool, remove the glasses, slightly scrolling them. Trim the edges, and lay the trimmings on the bottom of the recesses.
To the cooled cream, add the softened butter and beat with a mixer on low speed, until smooth. Long whisk is not necessary, so that everything is mixed.
Put a little cream in a cooking bag, for decoration. In the rest add chopped candied fruits. Mix and refrigerate for 20-30 minutes.
With a spoon fill the dessert cream and top with the squeeze bag of the culinary stars. Decorate as desired. Here are almond petals and dried cranberries. Put everything in the refrigerator for an hour.