INGREDIENTS
- Pumpkin biscuit:
- – 3 eggs.
- – 340 g of blonde or mascabo sugar.
- – 120 cc of sunflower oil.
- – 240 g of 0000 flour.
- – 2 tbsp baking powder.
- – 1 tablespoon of sodium bicarbonate
- – Pinch of salt.
- – 425 g of pumpkin puree.
- Stuffed:
- – Orange juice and zest 500 cc.
- – Corn starch 40 g.
- – Crema 100 cc.
- – Gelatin if flavored 3 g.
- – Water 15 cc.
- – Cream cowl on the surface.
- – Agency cream cheese 300 g.
- – Dulce de leche pastry chef 300 g.
Have you ever ever tried this cake with pumpkin sponge cake? It is a spectacular mixture! with a citrus cream filling that you’ll love!
PROCEDURE:
1. For the cake, beat the eggs with the sugar and steadily add the oil.
2. Combine the sifted dry substances and at last the pumpkin puree.
3. Divide the preparation into three 16 cm diameter molds.
4. Place in an oven at 170º for 20 – 25 minutes.
5. For the orange cream, warmth the orange juice with half the sugar. However, combine the yolks with the starch and the remainder of the sugar. Pour part of the new orange juice and mix every thing. Return to warmth till thickened. Let cool with movie in touch.
6. As soon as chilly, combine till clean. Add the cream and gelatin. Let it take slightly. to make use of.
7. For the surface cream, beat the cream cheese along with the dulce de leche.
