STEP-BY-STEP COOKING RECIPE
Cooking a biscuit. Soak dried fruits (dried apricots and dates) in hot water for 3-4 hours (you can overnight). Then we peel the dates, remove the seeds and grind them with an immersion blender until they are puree.
We also grind dried apricots in a blender in puree.
Put the pumpkin cut into pieces in a double boiler and steam it until soft (it takes me 15–20 minutes). Alternatively, pieces of pumpkin can be baked in foil until soft (20–25 minutes).
Grind the pumpkin with a blender.
Grind wheat bran a little and pour kefir until it swells. Add eggs, date puree, dried apricot puree to the pumpkin puree and beat thoroughly with a mixer until smooth.
Add kefir with swollen and softened bran, also beat thoroughly.
In a separate bowl, combine whole wheat flour and whole wheat rice flour, baking powder, and baking soda. Sift the flour mixture into the dough and mix gently. You need to knead thoroughly, then the cake will turn out to be more airy.
Divide the dough into three equal parts (I usually divide by weight, this is the safest way). Each cake is baked separately. I do not recommend baking all at once, because there is a high risk that the cakes will not bake properly. Grease a baking dish (I have a diameter of 16 cm) with butter or coconut oil, sprinkle with flour, pour out the dough. We bake each cake in an oven preheated to 180 ° C for 35–40 minutes (it is important to focus on your oven). We check the readiness with a toothpick (it should come out dry). We bake all three cakes one by one.
Cooking curd cream. Pre-soak dates and dried apricots according to steps 1–2 (I soaked the amount on the cakes and on the cream at once). Grind in mashed potatoes. Let's start preparing the custard base. Separate the yolks from the whites. Beat the yolks lightly until smooth.
Dissolve starch in milk, pour into a saucepan and bring to a boil, stirring constantly.
Pour hot milk with starch into the yolks in a thin stream and mix thoroughly.
Pour the milk-yolk mass into a saucepan and over low heat, stirring constantly, bring it to a temperature of 80 ° C (slight thickening). Rub the resulting mass through a fine sieve to avoid lumps.
Mash the cottage cheese with a fork (it is more convenient to take it in braces, in them the cottage cheese is homogeneous, but you can take a regular one and rub through a sieve / punch with a blender). Add custard and sour cream to the curd. Beat until smooth.
Add dried fruit puree and beat again until smooth. Our cream is ready.
Put a biscuit on the bottom of the ring, soak it with apple juice without sugar.
Put 1/3 of the curd cream on the cake. Then we repeat the procedure: again spread the cake, on top - the second third of the cream, cover with the last cake.
We decorate our cake with the remaining curd cream. I used the Wilton 1M attachment for this.
The result is such a creamy hat!
Cut the cake into pieces and enjoy the taste and benefits!