Ice cream pumpkin cake – a detailed recipe for cooking.
To make your Thanksgiving a success, prepare this festive ice cream cake in advance so you can focus on others dishes. Or enjoy a cool summer dessert with fall aromas of spices.
Time: 12 час. 50 minutes Complexity: easy Servings: 8 – 10 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. l granulated sugar
- 1 and 1/4 tsp ground cinnamon
- 2 ready-made shortcrust pastry cakes with a diameter of 23 cm.
- 3 tbsp. l (45 gr.) Unsalted butter, melted
- 2 tbsp. walnuts
- 3.5 tbsp. fat cream
- 1.5 tbsp. pumpkin puree
- 4 tbsp. l powdered sugar
- Special equipment: 23 cm. Round shape for baking
Recipes with similar ingredients: shortbread dough, pumpkin puree, walnuts, cinnamon
Recipe preparation:
- Place 2 grates in the center of the oven and heat to 200 ° C. Mix granulated sugar and 1 teaspoon of cinnamon in a small a bowl. Lay out layers of dough on a baking sheet. Lubricate on both sides melted butter and sprinkle with cinnamon sugar.
- Bake the dough by turning the pan in the middle preparations until they are light golden and crispy, about 15 minutes. Cool completely on a baking sheet.
- While the dough is baking, lay the walnuts on another baking sheet and bake until frying for about 8 minutes. Chill then chop finely.
- Meanwhile, in a large bowl, mix 3 tbsp. fat cream pumpkin puree and 3 tbsp. l icing sugar, beat with electric mixer until stable peaks are formed, about 5 minutes. Put one fried dough on a cutting board and place a round shape on top. Use the form as patterns, cut the dough with a knife to fit the shape. Set the trim to a bowl. Repeat with the remaining dough. Grind the trim in small baby.
- Cover the mold with plastic wrap, leaving a protrusion of 5 cm. from all sides. Put a third of the pumpkin filling on the bottom, then place one baked layer of dough on top. Put half on top remaining filling, then sprinkle with crumbs. Complete assembly the remaining filling and the last layer of dough. Close tight wrap and refrigerate for 12 hours or nights. When ready Serve, unfold the film and turn the cake over onto the dish. Take away shape and plastic film. Sprinkle the crushed edges of the cake walnuts. Beat the remaining 1/2 tbsp. fat cream, 1 tbsp. l powdered sugar and 1/4 tsp cinnamon decorate the cake with whipped cream. Cut into slices with a serrated knife.
