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Dessert syrup cake with pumpkin filling

Dessert syrup cake with pumpkin filling

Rock:

Separate the egg whites from the yolks.

Beat the egg whites with a pinch of salt, then mix with the sugar until they become like a meringue.

The yolks are mixed with vanilla sugar and two tablespoons of beaten egg whites.

Slowly incorporate the rest of the egg whites into the yolk composition. Add the flour (gradually) and mix the dough with a silicone spatula, from top to bottom.

Turn on the oven to heat.

Grease a pan with oil and place baking paper in it. Spread the dough and put the tray in the oven until the top is nicely browned.

When the first countertop begins to bake, the preparation of the second one begins. When the first top is ready, remove it from the tray and put a new baking paper, then spread the second top and put it in the oven until it is nicely browned.

Allow both countertops to cool.

Filling:

Peel a squash, grate it and put it on the small grater of the food processor and boil it with the sugar, stirring occasionally. If the pumpkin is not cooked well, after the juice left by it decreases, add another 200 ml of water and continue to boil until it drops again. It is then allowed to cool.

Assembly:

Moisten the tray with a little water and place a foil in it. Put a countertop and syrup with half of the grape compote. Sprinkle with cinnamon.

Put a pan of water on the fire, and put a gelatin and water in a bowl. After it is completely hydrated, the gelatin melts on a steam bath (put the bowl in hot water), then mix with the pumpkin.

Pour the pumpkin over the top, put the second top over it and syrup with the rest of the grape compote.

The syrup cake with pumpkin filling is left to set well, after which it can be turned over on a tray. It can be powdered with sugar and cinnamon.