Pop pumpkin cake at home – a detailed recipe cooking. 
Time: 2 час. thirty min Difficulty: medium Quantity: 72 cake pops In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Biscuit
- 2 tbsp. premium wheat flour
- 1 tbsp. l baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2.5 tsp seasonings for pumpkin pie
- 2 large eggs
- 3/4 Art. brown sugar
- 1/4 Art. regular sugar
- 3/4 Art. skim milk
- 1 tsp vanilla extract
- 1/2 tbsp. vegetable oil
- 1 tbsp. pumpkin puree
- 1 tbsp. Pecan halves for decoration
Curd cream
- 250 gr curd cheese at room temperature
- 110 gr. butter at room temperature
- 450 gr powdered sugar
- 700 gr crushed white chocolate
- 1/4 Art. margarine
Recipes with similar ingredients: premium flour, dough biscuit, pumpkin puree, curd cheese, seasoning for pumpkin pie, brown sugar, icing sugar, white chocolate, eggs, milk, vanilla extract, pecans
Recipe preparation:
- Preheat the oven to 180 ° C. Lightly grease the baking dish (23 to 30 cm.) With oil or spray with a spray and clean in side.
- Make a biscuit: mix flour, baking powder, baking soda, salt and seasoning for pumpkin pie in a large a bowl. In a medium bowl, beat eggs with sugar. Add milk and vanilla, mix, and then add vegetable oil. Mix with mashed pumpkin and pour the liquid mixture into the dry ingredients. WITH using a wooden spoon, mix the dough, and then put in combine, mix several times and pour the dough into prepared baking dish. Use a rubber spatula to level top layer of dough and place it in the oven. Bake until until the biscuit is golden from 25 to 28 minutes. Take out oven and cool completely.
- Meanwhile, lay the pecans on a baking sheet and fry them until aroma, about 5 minutes. Chill them put on a cutting board and chop finely. Put the nuts in medium bowl. Divide the biscuit into quarters and crumble it into a large bowl. Once the whole sponge cake is chopped, make from it is very small crumb (you can also use the kitchen combine to grind the cake into small crumbs). Leave in side.
- Make the curd cream: cover the baking sheet parchment or paper and set aside. Using a submersible mixer with whisk, beat the curd cheese and butter on average speed of about 3 minutes Add the icing sugar and mix until associations. Increase speed to a medium level and mix for about 5 minutes. Mix the curd with biscuit crumbs, and roll from it are small balls. Place the balls on the prepared sheet for baking and freeze for 1 hour
- Put the chocolate in a medium bowl and melt it in microwave at 50% power, stirring every 30 sec., until the chocolate is completely melted, from 2 to 2.5 minutes. (or melt the chocolate in a water bath, stirring often, until the chocolate will not melt). Pull the balls out of the freezer and insert into them sticks or skewers. Dip each ball in white chocolate using spoon to cover the underside. Hold pop cake over a bowl to drain the excess. Dip balls into nuts and then put back on a baking sheet lined with parchment, walnut side down. Repeat with the remaining balls. Let the glaze harden at room temperature for 10 minutes. Serve pop cake on the same day or store in the refrigerator for up to 3 days.
