Pumpkin Cake with Milk

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Pumpkin Cake with Milk
23/11/2016
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Preparation60 min.
Cook25 min.
Тotal85 min.
Servings6
"There`s always room in our heart for another lovely pumpkin cake."

Ingredients

  • corn flour - 4/5 cup (200 g)
  • butter - 1 packet
  • eggs - 1 large
  • brown sugar - 3 tbsp
  • salt - 2 pinches
  • for the filling
  • pumpkins - 14 oz (400 g), boiled
  • milk - 3 1/3 tbsp (50 ml)
  • vanilla sugar - 1 cup
  • ginger - 1/2 tsp
  • for decoration
  • cream - 1 spray can
measures

How to cook

Knead a dough from the flour, butter, egg, salt and sugar. Press it along the bottom and sides of the form. Put it in the fridge for 1 hour. Mash the boiled pumpkin with the rest of the ingredients for the filling and leave it aside.

Heat the oven to 356°F (180 °C). Put the form with the crust in it and bake no more than 10 min. Then pour the cream into it.

Return to the oven and bake another 15 min. Take the baked cake out and leave it to cool. Then put it in the fridge for 3 hours.

Decorate with cream and serve.

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