- Pumpkin – 350 g
- Eggs – 3 PCs.
- Wheat flour – 200 g
- Baking powder – 1 packet
- Condensed milk – 200 g
- Vegetable oil – 3 tbsp
For the filling:
- Apple – 7 PCs.
- Lemon zest – from 0.5 PC.
- Sweetened condensed milk – 3 tbsp
- Semolina – 3 tablespoons
- Sugar – 50 g
- Puff pastry – 200 g
- Egg yolk – 1 PC.
- Cream 33% - 100 g
- Pumpkin puree – 70g
- Powdered sugar – 30 g
- Red apples – 7 PCs.
- Sugar – 350 g
- Water – 700 ml
First we will prepare the shortcakes. Start with a pumpkin, clean it, cut into pieces and boil it in a small quantity of water, then pour out the water, and pumpkin Porirua blender.
To pumpkin puree add eggs, condensed milk, vegetable oil and RUB, and then add the sifted with the baking powder, flour and salt and thoroughly mix everything together until smooth(the batter should be like thick cream). Cakes you can bake in two ways, the first is the pan, heat and spread of 2-2. 5 tbsp of dough (not grease pan), cover with a lid and bake for 2.5 – 3 minutes. I baked the cakes in the oven, this is the second way. On the parchment, draw a circle of the required size to us (I have 21 cm), spoon spread 3 tbsp of dough and bake for 3-4 minutes at 180 gr.
then carefully remove the parchment, and cakes laid out separately from each other and allow to cool completely. I got 7 cakes.
Cakes are ready and we will begin filling. Apples are cleaned , grate, put them into a pan and simmer about 8 minutes, then add the condensed milk, sugar, semolina and simmer for 2-3 minutes. The filling turns thick.
Now put the cake together. The cakes put the filling, except for the top, and then cover the cake top with foil, put a load and leave for an hour.
While the cake is under pressure let's do some decoration. First produce basket for this puff pastry cut into strips, 4 long, and the other cut at the height of the cake + 2 see Take a bowl with a diameter of 2-3 cm larger than the diameter of the cake, cover with foil, top to attach short strips, and between them staggered skip long strips and fastened the ends. One long strip a little roll, with one side slightly wetted with water, placed on fixed strips and pressed a little.
All this construction slightly lubricated with beaten egg yolk and put into the oven, preheated to 180 gr., until light Browning.
Make the filling, to do this, whisk the cream and icing sugar until stable peaks, and then the input parts pumpkin puree and gently stir.
Basket cools down and we begin, as, to the roses. Apples chop or grate very thin slices. In a saucepan pour 700 ml of water, add 350 g of sugar, stir and allow to boil, then put the apples and after they boil recoverable from the pan, place in a colander to stack the syrup.
After that starts forming rosettes of small circles twisted the middle, then take the slices of larger diameter, screw-on top and slightly Athenaeum ends, thereby giving the petals a natural look. Large petals divide into two parts, and the roses make any size You need.
All ready for decorating, start..... The cooled basket placed the cake on top add the cream, and put our roses! The final touch will be mint, can be placed between the roses.
Well, the cake is ready!
Uploaded: Sep 5, 2015
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