- Eggs - 4 pieces
- Maple syrup - 1/3 Glass
- Pumpkin puree - 1 cup
- Salt - 1 teaspoon
- Flour - 400 Grams
- Baking Powder - 1 teaspoon
- Cream cheese - 250 Grams
- Sugar - 1/2 cup
- Vanillin - 1/2 teaspoonfuls
- Cream 10% - 4 Art. spoons
- Sugar powder - 1/2 cup
Cake the form with butter or margarine. Whisk the eggs, maple syrup and pumpkin puree at an average speed of the mixer. Then in small portions mix the flour, salt and baking powder into the test. Half of the resulting dough is poured into a cake mold. At the average speed of the mixer, the cream cheese is lightly beaten with sugar and vanillin. The resulting mixture is evenly distributed in the form for baking over the first layer of the dough. Peel off the back of the teaspoon. Then pour the second part of the pumpkin dough, level. We put in the oven, heated up to 180 degrees, and bake about 40-50 minutes before a dry toothpick. Let's cool the finished cake. Whisk the cream with sugar powder until smooth glaze is formed. The resulting glaze on top of water our cake. We give the cake to stand for 20-30 minutes, then we serve it to the table. Bon Appetit! ;)
Servings: 6