Cake with orange cream bimby method
126 recipes
Pumpkin pie, chestnuts and chocolate!
ingredients
servings
6
Type 00 wheat flour
160 grams
Eggs
2 unit
Pumpkin
150 grams
Sunflower oil
80 grams
White sugar
100 grams
Chestnut flour
50 grams
Dark chocolate 80%
50 grams
Baking powder for desserts
8 grams
Peach jam
3 spoons
Desserts from Italy
Pumpkin pie, chestnuts and chocolate!
Pumpkin pie, chestnuts and chocolate!
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Sweet, delicious, with that filling of jam that makes it more tasty and fresh, a treat to be enjoyed with tea and four friends.
preparation
step 1
First let's take care of the pumpkin, deprive it of the peel, cut it into chunks and whisk it raw with oil until you get a paste. Let's keep aside.
step 2
Separate the yolks from the whites and whip the first with the sugar until the mixture is light and light. I used the kitchen whisk but you can also use the mixer if you prefer.
step 3
Apart from whipping the egg whites until stiff, we give the cake a lot of lightness so as to contrast with the weight of the pumpkin, helping it to grow. Add the pumpkin pulp to the egg yolks, mix well.
step 4
Gradually add the sifted powders (flour and yeast), eventually at this point you can add spices if you like them. The classic spices used with sweet pumpkin recipes are cinnamon, nutmeg and cloves.
step 5
Alternate with the powders the whipped egg whites and finally add the chocolate drops. My dough was quite firm, which allowed the drops not to sink to the bottom. If your dough is liquid, add some flour.
step 6
We incorporate with movements from bottom to top, so as not to disassemble the compound. Butter the pan and place a disk of parchment paper on the bottom. We flour the sides and we pour the mixture.
step 7
In a warm, static oven (always static with cakes) at 180 ° and check it after 30 minutes, doing the toothpick test. Take it out of the oven and open the circle after 10-15 minutes, let it cool completely before moving it on the tray.
step 8
Premise: it is also very good, but since we are greedy, we add the extra touch! Cut the cake in half with a serrated knife and spread our jam, a layer of 3-4 mm.
step 9
I didn't want to add icing sugar because I love the cracks it formed, of course you can decorate it as you like, if you really like it you can make a nice cascade of melted dark chocolate, to cover the shell going down to the sides.
others have searched
