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Pumpkin cubes

Pumpkin cubes

    

Creamy pumpkin dessert.

recipe,photo-recipe,pumpkin for baking,cream curd,Cream deserts,Halloween,,Seasonal recipes

Cream deserts

Cook

No. of servings

24

Ready in

Difficulty

high

 

 

Recipe

1. Preparation of pumpkin puree

pumpkin for baking

Wash the pumpkin, cut it in half, remove the seeds and bake for about 1,5 hours (depending on the size) in an oven on a baking sheet lined with baking paper. After baking, let it cool.

Preparation of pumpkin puree

2. 

Peel the cooled pumpkin and put in a bowl.

3. 

Mix it with an immersion mixer and store it in the refrigerator.

4. Gingerbread base 1

egg yolk 3 pcs  powdered sugar 2.75 oz (80 g)  cocoa powder 1 tbsp  gingerbread spice mix 0.5 tsp

Mix the yolks with sugar, cocoa and spices.

Gingerbread base 1

5. 

sunflower oil 5.25 tbsp (80 ml)  water 3.25 tbsp (50 ml)

Add oil first and then water.

6. 

flour medium 4.5 oz (125 g)  baking powder for gingerbread 0.5 tsp  bicarbonate 0.5 tsp

Stir in the flour with baking powder and baking soda.

7. 

egg white 3 pcs

Finally, add solid egg white snow.

8. 

Pour the dough on a baking sheet (42X32cm) with a teflon mad inserted (or lined with baking paper). Spread it evenly, but not to the edge (about 38x28 cm). Bake the base in a preheated oven for 20 minutes.

9. Gingerbread base 2

Bake in the same way as base no.1

Gingerbread base 2

10. Pumpkin cream

powdered sugar 2.75 oz (80 g)

Take 600 g of pumpkin puree and mix sugar into it (the rest of the puree can be used for another cake or you can freeze it for next use).

Pumpkin cream

11. 

jelly 0.5 oz (12 g)  water 3.25 tbsp (50 ml)

Melt the gelatin and heat it in water (it must not boil). Take a tablespoon of puree and mix it into the gelatin. Immediately pour the contents of the cup into the puree and mix.

12. 

cream curd 8.75 oz (250 g)

Add cream curd and mix the cream.

13. 

Put about four tablespoons of cream in a pastry bag and store in the fridge.

14. 

currant jam 2.75 oz (80 g)  water 2 tbsp (30 ml)

Put the first base in baking shet, removing the mad (paper). Spread the base with currant jam, which you have mixed with water.

15. 

Spread pumpkin cream.

16. 

Place the second base on the cream so that the paper or baking mat stays on top. Remove the mad (paper).

17. 

Cut off the edges of the cake with a sharp knife.

18. 

currant jam 2.75 oz (80 g)  water 2 tbsp (30 ml)  chocolate topping 7 oz (200 g)

Spread the surface of the second base again with a thin currant jam. When the jam absorbs a little, melt the chocolate icing.

19. 

Spread the icing on the cake. When the icing is partially harden, we mark slices (cubes) on it.

20. 

cinnamon sugar 2 tbsp

After the icing has solidified, decorate the cake with the cream you have put aside. Sprinkle with cinnamon sugar ...

21. 

walnuts

... and put half of the walnut kernels on the cream.

Bon appetit!

Ingredients

baking powder for gingerbread0.5tsp½teaspoon
bicarbonate0.5tsp½teaspoon
chocolate topping7oz200grams
cinnamon sugar2tbsp2tablespoon
cocoa powder1tbsp1tablespoon
cream curd8.75oz250grams
currant jam5.75oz160grams
egg white3pcs3pieces
egg yolk3pcs3pieces
flour medium4.5oz125grams
gingerbread spice mix0.5tsp½teaspoon
jelly0.5oz12grams
powdered sugar5.75oz160grams
pumpkin for baking0lb2.5
sunflower oil5.25tbsp80milliliters
walnuts-
water10.75tbsp160milliliters

 

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