Pumpkin-Cranberry Gratin Recipe
Sometimes it happens that there are pieces of sponge cake left when making cakes or pastries? I do! And here is a recipe that I recently found for the remains of a biscuit! It was very simple and useful, and even faster! Great healthy breakfast!
Servings Prep Time
4 5minutes
Cook Time
25minutes
Servings Prep Time
4 5minutes
Cook Time
25minutes
Ingredients
Instructions
  1. I still have pieces of sponge cake after making cakes. I cut out the circles with molds, but the clippings remained. I made gratin for breakfast. The pieces were from chocolate and white cakes.
  2. Defrost and sort the cranberries, peel the pumpkin and cut into small cubes.
  3. Fry the pumpkin with sugar, it’s winter now, and the pumpkin has been preserved for a long time. The remedy may not be juicy, add a tablespoon of water.
  4. When the pumpkin becomes softer, I put cranberries, cinnamon and pour in wine, evaporate a little and turn it off.
  5. Place the cookie cutters on top of the pieces of broken biscuit.
  6. Eggs with a small amount of sugar are beaten into a foam.
  7. Ready.
  8. Do not try to cover the biscuit completely. Uncovered pieces will fry and be crispy, this will add piquancy. Place in the oven for 10 minutes at 180 degrees. Make coffee and have breakfast!
  9. Bon appetit!
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