Cakes (8 PCs diameter 21 cm):
Pumpkin — 700 gr
Eggs — 5 PCs
Flour — 400 gr
Condensed milk — 380 g (1банка)
Vegetable oil — 6 tbsp
Baking powder — 10 gr (or 1.5 tsp + 0,5 tsp citric acid)
Carrots — 500 gr
Apple — 3 PCs
Lemon zest — from 1 piece
Lemon — 0,5 PCs
Condensed milk — 4 tbsp
Sugar — 50 gr (but not necessarily)
How to cook
Tender pumpkin cake with a nice carrot-Apple cream filling. This cake from the pan will amaze Your family and friends, which can be cooked in the suburban environment.
1. The pumpkin clean, cut and cook for a couple.
3. To the pumpkin puree add the eggs, condensed milk, vegetable oil and whisk, then add the flour and baking powder.
4. Mix everything with a whisk until smooth (the dough should be like thick cream).
5. Cakes to bake in a pan, heat and put 3 tbsp of batter (the pan not greased), cover and bake about 3 minutes on low heat. Allow the cakes to cool completely.
6. While preparing the cakes, peel and slice carrots and apples.Cook them for a couple.
7. Blend in a blender, add sweetened condensed milk, (sugar), the lemon zest juice and simmer for 2-3 minutes. The filling is thick.
8. To assemble the cake, promazyvaya each cake filling-cream.
9. Cover with foil, put a weight (a jar,for example) and in the refrigerator for 1-1,5 hours (I stood the night).
10. Decorate as desired. I covered my pumpkin-Apple puree and sprinkled with cranberries.