Chocolate Cakes with Pumpkin Cream Recipe
I have seen several times on the Internet how desserts are prepared in this way, with the help of glasses, so I decided to try it myself. You can, of course, cook one biscuit, and then cut an incision, but here you get savings with the dough, all this goes into the biscuit. And it is not at all difficult and does not take much time. I offer a luxurious dessert with a stunningly tender, moist, magnificent sponge cake and delicious pumpkin cream, these cakes will not leave anyone indifferent.
Servings
9
Cook Time
70minutes
Servings
9
Cook Time
70minutes
Ingredients
Sponge:
Cream:
Instructions
  1. Prepare two bowls, combine an egg lightly beaten with a fork in one, add warm water, dry instant coffee, sugar and vegetable oil to it, beat until the sugar and coffee crystals dissolve. In another bowl, mix flour, cocoa powder, baking powder, vanilla, sift and add a pinch of salt. Combine both mixtures together and knead the dough.
  2. The baking sheet, I have 25×25, cover with high-quality paper. Put a glass oiled to the middle on it.
  3. Carefully pour out the dough, shifting it with a spatula to the sides, because when baking, the middle will rise more.
  4. Put in a preheated 180 °C oven for 20-25 minutes, focus on your oven. Check the readiness with a skewer.
  5. While the biscuit is cooling, prepare the cream. First, prepare the pumpkin puree. Cut the pumpkin into cubes, pour a couple of tablespoons of water, put it in a slow cooker, cover with a lid and cook for a couple for 7 minutes at 850 watts, stirring once in the process. Then transfer to a small saucepan, whisk with an immersion blender. We also put all the ingredients here, except butter. Mix everything, put it on a small fire and cook the custard, stirring constantly. Cover the cream with plastic wrap so that it touches, set aside and let cool to room temperature.
  6. When the biscuit cools down, take out the glasses, turning them slightly. Trim the edges and put the trimmings on the bottom of the recesses.
  7. Add softened butter to the cooled cream and beat with a mixer at low speed until smooth. It is not necessary to beat for a long time so that everything is mixed.
  8. Put some cream in a cooking bag for decoration. Add the chopped candied fruits to the rest. Stir and refrigerate for 20-30 minutes.
  9. Spoon the cream over the dessert and put a bag of culinary stars on top. Decorate as desired. Here are almond petals and dried cranberries. Put everything in the refrigerator for an hour.
  10. Bon appetit and tea!
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