Pumpkin country cake

Recipe Recommendations

• egg yolk of 2
• fine sugar 10 grams
• pumpkin puree 25 grams
• egg white of 2
• low powder 5 grams
• corn starch 25 grams
• lemon juice few drops
• powdered sugar 20 grams
• light cream 190 grams

• sweetening
• baking
• ten minutes
• ordinary

Steps for Pumpkin country cake

1

(b) Materials prepared for the early use of evaporated pumpkins in pumpkin mud, pressured mud, appropriate quantities of sugar, made up of boilers, and their own sweetness

2

The egg yolk and pumpkin mud, the sugar in the bowl, the low powder mixed with corn starch, the oven functioned as a cake, and the upper and lower tube was preheated at 170 degrees

3

Hit the yolk with an eggbeater

4

Add a few drops of lemon juice to the omelet, hit the foam with an egg-beater, put it in fine sugar once in a while

5

The egg-beater hit a hard bubble with a low speed to high speed

6

Take a third of the protein cream and put it in the yolk paste

7

Scratch it with a razor, and then it's in the remaining protein cream

8

When it's roughly even, sift it in low powder, so it doesn't get dry powder

9

We'll put oil paper in the oven, we'll put paste in the oven, we'll put a machete on the paste, we'll pile the cake up, we'll make a ball

10

Sifted low powder, sugar powder on the face of the cake, painted marks on the surface with a machete

11

The oven is put in the preheated oven, down the bottom, 20 minutes to bake, to colour the cake, to remove the oven

12

Cream cream, sugar powder, pumpkin mud in the bowl, with an eggbeater until eight

13

It's completely cool, cut open from the middle, put on the loose pumpkin cream, wipe it with a razor to the middle thick and thin

14

Cut the cake, freeze the fridge for about an hour, and then take it out

Pumpkin country cake Make Tips

Recipe Categories

• baking Recipes
• afternoon tea recipes