A fragrant and ripe pumpkin is a useful product. And it can also be a terrific dessert. Pumpkin cake - a real feast of taste: crumbly, moderately sweet, tinged with creamy tenderness of the air meringue.
Ingredients:
- Flour - 230 g
- Baking powder - 1.5 tsp.
- Soda - 0.5 tsp.
- spices (cinnamon, nutmeg) - 1 tsp.
- Pumpkin puree - 250 g
- Refined vegetable oil - 240 g
- Sugar - 250 g
- Eggs - 3 pieces.
- Yellow food coloring - optional
- For cream: 1 egg white and 50 grams of sugar
Cooking method:
- Separate proteins from yolks
- In a bowl, beat the pumpkin puree, yolks, sugar and vegetable oil. Puree can be used as canned or cooked alone. Add baking powder, soda, dye and spices, add flour and whisk again.
- Whisk egg whites until soft peaks
- Gradually introduce proteins into the dough, thoroughly mixing the mass. The resulting mixture should be elastic and lush
- Place the dough in a prepared form lined with parchment. Bake at a temperature of 170 ° C to the actual readiness - checking the dough with a wooden skewer
- Beat egg white with sugar until hard peaks. The resulting merengue decorate the top of the pie and leave it on the oven grill, turning on the mode of the upper heating. After 5 - 7 minutes merenga will get a pleasant brown shade. Pie the pie on the serving dish and cool it.