STEP-BY-STEP COOKING RECIPE
First of all, prepare the pumpkin puree. Pumpkin puree is used in both cakes and pumpkin cream. It is very convenient to make all the mashed potatoes at once for both cakes and cream. Peel the pumpkin, cut into cubes, send it to the double boiler and cook until the pumpkin is soft for about 20 minutes. You can also wrap the pumpkin in foil and bake in the oven until soft. I usually take 2 times the required amount of ready-made pumpkin puree for raw pumpkin pulp.
Preparing the dough for the cakes. Put cottage cheese, sugar and honey in a thick-bottomed saucepan or saucepan, then add pumpkin puree and butter.
Stir and cook in a water bath for about 10-15 minutes, not forgetting to stir.
Add soda and mix, while the mass will become very fluffy and airy and greatly increase in volume. Remove the saucepan from the water bath.
Add flour little by little, kneading the dough by hand. The dough will be quite soft and very sticky, but you don't need to add more flour.
Cover with cling film and refrigerate for at least 5-6 hours, preferably overnight.
Cooking pumpkin custard. In a saucepan, combine pumpkin puree, eggs, zest and lemon juice, sugar, starch and flour, mix.
We put on fire slightly below average and, stirring constantly, cook for 5-7 minutes from the moment of boiling until it thickens. The mass will be uniform, silky and soft.
Cool the cream by contacting it with cling film
Grind butter at room temperature with a silicone spatula. Add the butter to the custard literally spoon by spoon and knead. Important: butter and custard must be at the same temperature! Pumpkin cream turns out to be very delicate and airy.
For the curd cream, beat with a blender all its components: cottage cheese, sour cream, dried apricots, lemon juice, zest, vanillin into a homogeneous mass.
We bake the cakes. We take the dough out of the refrigerator, it becomes thick, but remains slightly sticky. We spread it on a floured work surface, form a sausage and divide it into 8-9 equal parts.
We roll each ball of dough into the cake as thin as possible, if the dough sticks, you can sprinkle it with flour. I rolled out cakes measuring 20X30 cm. If necessary, immediately after baking, the cakes can be trimmed.
We bake each cake in an oven preheated to 180C for 6 to 8 minutes until golden brown, focus on your oven. Cool the cakes.
We collect the cake. Grease the first cake with curd cream.
Cover with a second crust, which we grease with pumpkin custard. Thus, we alternate cakes and two types of cream. Grease the last top cake with pumpkin custard.
We put the finished cake in the refrigerator for several hours. Trim the edges if necessary. Decorate with chopped walnuts. I additionally decorated the cake with carrot roses. Below I will write how to make them.
For decorative carrot roses, cut large carrots into thin but wide strips using a vegetable peeler.
Boil our carrot ribbons in sugar syrup for half a minute until soft. The ratio of water to sugar in the syrup is 1: 1.
We form a rose, first twisting one ribbon (this will be the middle of the rose) and then we attach the other ribbons one by one in a circle. I fastened the flower with a toothpick, after the rose dries, the toothpick can be removed.
It turned out here such a flower decoration from carrots. The walnuts were painted with colored confectionery pollen and were supposed to imitate leaves. But in the photo they look strange, well, how it happened) Let's take it into account for the future.
We cut the cake, put on the tea and enjoy every bite. Enjoy your meal!