Pumpkin cheese soft cake

Pumpkin cheese soft cake

Introduction:

"The pumpkin cheese in the upper layer is soft and sweet, and the cake bottom in the lower layer is more like muffin. It's soft and palatable, with distinct layers. It's a very good coarse grain dessert."

Production steps:

Step 1: [preparation of cake base] 1. Material preparation: soften the salt free cream at room temperature, microwave the pumpkin puree for 3 minutes until it is cooked and pressed into puree;

Step 2: 2. Mix salt free cream with sugar powder evenly with a rubber scraper;

Step 3: 3. Mix well with blender;

Step 4: 4. Add the steamed pumpkin puree, mix it first, and then beat well in the blender;

Step 5: 5. Add two egg yolks in several times, mix them first, and then beat them well in the blender;

Step 6: 6. Sift in low flour and baking soda, mix well with a rubber scraper in an irregular direction;

Step 7: 7. Add almond powder and mix well to form dough;

Step 8: 8. Take out the preservative film, flatten it into 1cm thick flour cake by hand, pack it and refrigerate for about 1 hour;

Step 9: [pumpkin cheese paste production] 9. Material preparation: cream cheese, pumpkin paste, microwave oven Ding for 3 minutes until cooked and pressed into mud for standby;

Step 10: 10. Mix cream cheese with sugar powder evenly with a rubber scraper;

Step 11: 11. Mix well with blender;

Step 12: 12. Add the steamed pumpkin puree, and mix evenly with a rubber scraper;

Step 13: 13. Mix well with blender;

Step 14: 14. Put the pumpkin cheese paste into the flower mounting bag for standby;

Step 15: 15. Press the bottom cake into the original sheet with a round mousse frame;

Step 16: 16. Put a circle of oil paper in the mousse circle containing the cake bottom, squeeze in about 1.5cm of pumpkin cheese paste, sprinkle with pistachio chips, preheat the oven, and bake at 180 degrees for 20-25 minutes.

Materials required:

Cream cheese: 70g

Powdered sugar: 40g

Pumpkin puree: 110g

Pistachio: a little

Salt free cream: 50g

Egg yolk: 2

Low powder: 170g

Baking soda: 1 / 8 TSP

Almond powder: 30g

Note: 1. Pumpkin puree is the weight of peeled and steamed, and it's more convenient to heat rhizome food in microwave oven, and then press it into puree with fork and spoon; 2. Bake for about 20 minutes to check, and don't overdo color (I bake for 25 minutes, and overdo color, but also look at my oven); 3. When demoulding, just push the bottom of the cake from the bottom up with your hand, and it's easy Demoulding.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor