Pumpkin cake-mousse

Pumpkin cake-mousse

Recipe for pumpkin cake

I offer to your attention such an unusual cake-mousse!

 

Moreover, he will like both pumpkin fans and those who disliked her (like me). The taste of pumpkin is barely perceptible, creamy taste dominates with a slight note of orange! I’m not a fan of pumpkins, I try to add it to various dishes, but so that its taste is not too noticeable. I cook, for example, curd casserole with dried apricots and pumpkin, add a pumpkin in porridge, and now that’s such a wonderful cake with it turned out!

Ingredients:
Biscuit:

2 eggs
60 g of sugar
50 g of flour
0.5 tsp. baking powder
Mousse:

400 g pumpkin puree (or 800 g pulp of pulp all — for mousse and pour)
500 ml whipped cream 33%
1 orange juice
120 g of powdered sugar
25 g of gelatin
100 ml of water
Fill:

180 g pumpkin puree
120 ml of milk
30 g of powdered sugar
8 g of gelatin
3-5 grams of vanilla sugar
On request, for decoration:

orange
mint
confectionery powder, or coconut chips
Preparation:

Here is a small selection of products for this simple in cooking, but such a cute cake! with the ready mashed potatoes I did not have a case, I cook it myself, it’s elementary. Pumpkin recommend taking a sweet, with a bright flesh (I have a pitcher).
Form for baking — split, diameter 26 cm. The assembly of the cake was made directly on the dish, with the help of a culinary ring. if the cake will be made in a split form, lay the sheet of 2 parchment sheets overlapping on the bottom of the mold before assembling, like this. Then they can easily be taken out from under the finished cake, just simultaneously divorcing in different directions!

Preparing the recipe Pumpkin cake-mousse step 1

Pumpkin pulp to send for 15 minutes to the steamer (I cook in the multivark, in the «Steam» mode), or bake until soft in the oven, wrapped in foil. Leave to cool down.

Preparing the recipe Pumpkin cake-mousse step 2

we will prepare a sponge cake: beat the eggs with a mixer with sugar until a lush, light mass.

Preparing the recipe Pumpkin cake-mousse step 3

In the beaten egg mixture, add the flour mixed with the baking powder, gently kneading the blade upwards. ready to put the dough in a greased baking dish and send it to a preheated oven for 170 s for 15-20 minutes (until dry match).

Preparing the recipe Pumpkin cake-mousse step 4

Ready biscuit cool in the form, and then carefully remove.

cooking recipe Pumpkin cake-mousse step 5

Prepare the mousse: drain the liquid (if formed) from the cooled pumpkin. Pure with a submerged blender. 180 g of mashed potatoes for pouring.

Preparing the recipe Pumpkin cake-mousse step 6

The gelatin is added to water, stirred and heated to dissolution (if instantly soluble). Cool it down.

Preparing the recipe Pumpkin cake-mousse step 7

To pumpkin puree (350-450 g, how much you have left for the mousse part) add powdered sugar and orange juice. stir well until smooth. Then introduce dissolved gelatin, mix. The mass is quite liquid at this stage.

Preparing the recipe Pumpkin cake-mousse step 8

Chilled cream whip at a low speed mixer until the peaks.

cooking recipe Pumpkin cake-mousse step 9

To cream in several approaches, mix the pumpkin-gelatin mixture. It is good to walk with a shovel on the bottom of the mold, as there may remain a liquid pumpkin mass.

Preparing the recipe Pumpkin cake-mousse step 10

biscuit back to the form (do not forget about parchment, for convenience), or put on a dish and set a confectionery ring. Lay out the cream-pumpkin mousse, smooth, put into the refrigerator for 30-60 minutes, to mousse froze.

Preparing the recipe Pumpkin cake-mousse step 11

prepare the filling: gelatin stir in milk, heat until dissolved. Cool slightly.

Preparing the recipe Pumpkin cake-mousse step 12

To pumpkin puree add sugar powder, vanilla sugar, mix, then add the gelatin mixture, mix thoroughly.

cooking recipe Pumpkin cake-mousse step 13

Pour the fill onto the frozen mousseous layer. Send the cake again to the fridge.
I wanted to make decorative figures, so I poured some fillings into silicone molds, but in the end, when I tried to extract them from the mold, the figures broke down. in general, nothing came of this idea

Preparing the recipe Pumpkin cake-mousse step 14

After holding the cake in the fridge from 2 hours to 24 hours, remove the edge of the mold or ring, by running along the wall with a knife or warming it with a hair dryer.

Preparing the recipe Pumpkin cake-mousse step 15

Decorate, if desired, with a mug of orange, mint, sprinkle or shavings.

Preparing the recipe Pumpkin cake-mousse step 16

And serve this bright cake for tea! Let him remind you the sun, which is so lacking in a gloomy autumn day!

Preparing the recipe Pumpkin cake-mousse step 17

distribute a piece, gathered for tea … And we preserve the intrigue …


Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!

Everyone in some sins, but the severity of this sin saved us JESUS CHRIST!

And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.

Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

To learn more… http://goo.gl/mKRRhm

http://www.kcm.org/about-us

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