The taste is soft and rich, although the steps are a bit much, but it is really not difficult to make
By sweet sauce in the kitchenette
<h2>Royalties</h2>
Pumpkin puree 80 g
Low gluten flour 160 g
25g white sugar
4 eggs
Milk 25 ml
Corn oil 30 g
Lemon juice 2 drops
Sandwich section:
Anjia light cream 350g
Sugar 25 g
Oreo crushed to taste
<h2>Practice steps</h2>
1: Peel and slice the pumpkin and steam for 15 minutes, filter out the water and set aside; first separate the egg yolk and egg white, stir well in the pumpkin puree in the ➕ egg yolk, then add milk and oil and stir well
2: Sift in the flour, stir well, and the egg yolk paste is finished
3, add lemon juice to the egg white to remove fishy, use an electric whisk to beat out the big fish eye bubbles; add 25g of white sugar three times, whisk until there is a small bend hook on the egg beater
4: Add the egg white paste to the egg yolk paste three times, stir well, do not stir
5, the last cake paste poured into the 6-inch mold, gently beat the bubbles, put into the preheated oven at 160 degrees for 35 minutes, during which to observe the coloring, if the color is too dark, cover with tin foil
6: Let the baked cake cool and remove the mold and cut into four pieces
7: Whisk the light cream ➕ sugar to a hard state
8: Take a slice of cake and spread with cream
9: Cover with a layer, spread cream and sprinkle with orio crushed
10: Cover with another layer and spread the cream
11: Cover with the last layer and spread cream
12. Put on the decoration
13, the layers are clear, the cake is soft cotton, the cream is melted in the mouth, and it is absolutely not possible
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