- unsalted butter at room temperature. Spoons (plus oil for mold)
- flour - 1 2/3 Cups (plus flour for the form)
- ground cinnamon - 1 teaspoon
- ground nutmeg - 1/4 teaspoons
- ground fragrant pepper - 1/4 Teaspoon
- salt - 1/2 teaspoonfuls
- baking powder - 1/2 teaspoons
- soda - 1/2 teaspoonfuls
- sugar - 1 1/2 cups
- large eggs - 2 pieces
- Pumpkin puree - 1 Glass
- warm milk - 1/2 cup
- unsalted butter - 4 items. spoons (for cream)
- sifted powdered sugar - 1 Glass (for cream)
- extract of vanilla - 1 teaspoon (for cream)
- milk - 1-2 Art. spoons (for cream)
- sugar - 1/2 cups (for walnuts)
- large halves of walnuts - 10 pieces (for walnuts)
1. Preheat the oven to 175 degrees. Lubricate the round pie shape. Fill the form with parchment paper, grease the paper with oil, and then sprinkle with flour. Shake off excess. In a large bowl, sift flour, cinnamon, nutmeg, sweet pepper, salt, baking powder and soda. 2. In a bowl mixer beat up sugar and butter together, about 2 minutes. Add eggs and whip. 3. Add the pumpkin puree and milk, whip. Add flour mixture and whip at low speed. 4. Pour the dough into the prepared form and bake until the toothpick inserted into the center is cleaned out, about 55 minutes. 5. Put the cake on the grate and allow to cool for about 20 minutes. 6. Prepare the cream. In a small saucepan, melt the oil over medium heat until it turns brown, about 10 minutes. Remove the pan from the heat, pour the oil into a bowl. Add sugar, vanilla extract and 1 tablespoon of milk, stir until homogeneous. If the cream is too thick, add the remaining tablespoon of milk. Allow to cool for 5 minutes. Lubricate the cooled pie with cream. 7. Cook the nuts. In a small frying pan, melt the sugar over medium heat until golden brown, about 3 minutes. Remove the frying pan from the fire. Pour nuts into the melted sugar, one at a time. Mix with a fork until all the nuts are evenly covered with melted sugar. If the sugar freezes, put the frying pan on a slow fire, and mix for a few minutes. Lay the walnuts on the grate until completely cooled. 8. Decorate the top of the cake with caramelized nuts.
Servings: 10