The creamy filling gives this cake a delicate pumpkin flavor, cinnamon, ginger and nutmeg – spicy aroma.
|Cooking time 40 minutes||Number of servings 10|
You can use a ready-made store-bought puree that I did myself, in the steamer for 15 min take a steam and whipped. Or, you can slightly in the water and also to miss a beat.
In puree, add sugar and vegetable oil, stir.
Add eggs, one at a time, whisking after each addition.
Add the flour, but not all at once, look at the consistency of the dough, because the flour is different and the flow is different. Add the vanilla, cinnamon, nutmeg and ginger. Mix everything properly.
That such consistency should be dough and not liquid and not thick.
To have paper trays that is generated by cake, I did using a pastry syringe. Put into the oven for 11-15 minutes at 170-180 degrees.
Prepare the filling:mix cream cheese with butter (room temperature), powder and optionally in the filling add vanilla and cinnamon, all mix well.
And here are our finished cakes. Allow to cool.
One cake, flat side spread filling and cover with another. I have added a little extra honey and sprinkled with sesame seeds.