Pumpkin cake à la wuzetka
A fluffy pumpkin sponge cake layered with a delicate mascarpone cream and topped with a refreshing orange jelly.
Preparation: 3h 45 min
Easy
Preparation: 3h 45 min
Easy
Ingredients:
- 500 g mascarpone
- 20 g vanilla sugar - CVR
- 6 g baking powder
- 80 g powdered sugar
- 40 g almond flakes
- 15 g orange peel
- 180 g sugar
- 1 g salt
- 480 g chicken eggs, whole
- 400 g Cream, 30% fat
- 300 g pumpkin puree CVR
- 220 g wheat flour 450
- 70 g Galaretka pomarańczowa
Method of cooking:
- Preheat the oven to 170℃ with the convection function. Line a rectangular baking dish (24 × 35 cm) with parchment paper.
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