Chocolate-Caramel Cake with Pumpkin Bird’s Milk Recipe
In the confectionery world, sliced cakes have recently become very popular. I want to offer one of the options for such cakes with the “Queen of Autumn” – her Majesty pumpkin. Imagine for a moment: a chocolate-caramel sponge cake, combined with the most delicate air cloud of pumpkin bird’s milk, with a Cup of fragrant coffee – a great start to the weekend. Presented? I assure you that this delicacy is definitely worth cooking.
Servings
8
Cook Time
150minutes
Servings
8
Cook Time
150minutes
Ingredients
Sponge:
Pigeon milk:
Casting:
Instructions
  1. Prepare all the necessary ingredients for a chocolate-caramel sponge cake.
  2. Mix the milk, butter and boiled condensed milk in a saucepan. Heat the mixture over low heat, stirring, until all the ingredients are combined.
  3. In a separate bowl, mix the sifted flour, cocoa and baking powder. Beat in a fluffy light mass of eggs, sugar and a pinch of salt. Then, in several steps, mix the flour mixture with a spatula. Pour in the mixture of milk, butter and boiled condensed milk and mix everything carefully. Pour the dough into a baking dish and place in a preheated 170-175°C oven for about 50 minutes. Check readiness with a skewer. Ready sponge cake to cool on the grill.
  4. Set the cooled sponge cake on a dish, put the form in which we will pour the souffle and prepare the ingredients for the bird’s milk. Cook or bake the pumpkin and then puree it. Measure the required amount of puree, add albumin (dry protein), mix and leave for 5-10 minutes.
  5. In a separate bowl, whisk the butter and condensed milk into a creamy mass.
  6. Beat the pumpkin puree with a mixer into a fluffy light mass. It should increase several times.
  7. In a saucepan, mix sugar, agar-agar and water.
  8. Put the mixture on the fire, stirring, bring to a boil, then reduce the heat and cook the mixture over medium heat, stirring, for 3-4 minutes… up to a sample on a thin continuous thread flowing from the blade or up to 110 * C degrees.
  9. Now the most difficult moment is to beat the pumpkin puree with one hand at full power of the mixer, and pour the hot syrup in a thin stream with the other. Mix the mixture thoroughly with a mixer and add the cream consisting of butter and condensed milk in parts. Transfer the finished mixture to the cooled base. Put in the refrigerator to solidify.
  10. While the mousse hardens, and it hardens quickly, due to agar-agar, prepare the filling. Soak the gelatin in cold milk, then warm it up and pour it into the pumpkin puree mixed with powdered sugar.
  11. Pour the filling over the frozen layer and refrigerate for about an hour to stabilize.
  12. Cakes cut into portions, decorate to your liking and you can enjoy.
  13. Bon appetit.
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