- water - 1/3 Glass
- bank (450 g) pumpkin puree - 1 piece
- eggs - 2 pieces
- vanilla extract - 1 st. a spoon
- spices for pumpkin pie - 2 teaspoons
- box (540 g) pie flour - 1 Piece
- soda - 1 teaspoon
- brown sugar - 1 cup
- wheat flour - 1/2 cup
- walnuts - 1/3 cup
- melted butter - 4 items. spoons
- granulated sugar - 1/4 cup
- vanilla extract - 1 teaspoon
- fat cream - 1/4 cup
1. Preheat the oven to 175 degrees. In a large bowl, mix the water, pumpkin puree, eggs, 1 tablespoon of vanilla extract and spices for pumpkin pie. 2. Add the flour from the box and mix until smooth. Lubricate the cake pan with oil and pour the cooked dough into it. 3. In a small bowl, mix 1/2 cup of brown sugar, 1/2 cup of wheat flour, chopped nuts and melted butter. 4. Sprinkle the mixture with the top of the cake. Bake the cake for 25-30 minutes, until the toothpick inserted in the center, will not go out clean. 5. To make the glaze, mix the remaining 1/2 cup of brown sugar, sugar, 1 teaspoon of vanilla extract and fatty cream in a saucepan, bring to a boil. Remove from heat and mix until all sugar has dissolved. 6. When the cake is ready, prick it with a toothpick. Pour over the frosting cake to cover the entire surface. Serve the cake warm or at room temperature.
Servings: 18