We need:
1/2 cup sugar
125 grams butter
450 grams pumpkin puree (made from a pumpkin about 1.250 kg)
1 large egg
1/2 teaspoon vanilla
2 and 3/4 cups flour
1 teaspoon of sodium bicarbonate
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
350 ml condensed milk
Oil greased trays
3 cups sifted powdered sugar
3/4 cup cream cheese (or 175 grams)
1 teaspoon grated orange peel
4-5 fresh kiwi
1 large pomegranate (about 1 cup of seeds)
2 tablespoons lemon juice
Preparation:
Preparation
It begins with the preparation of pumpkin puree.
Pumpkin cut into 2 halves, clean the seeds and fibers with a spoon.
Grease an oven tray with oil, coat with aluminum foil which in turn is rubbed with oil.
Put pumpkin in the pan notch down.
Bring the oven preheated to 180 degrees for 1 hour or until a knife easily penetrates into pumpkin shell.
Remove squash from oven and after it has cooled, remove the core with a spoon.
Place in a blender to obtain a homogeneous puree.
A 2.250 kg pumpkin I got about 1kg of puree.
Mix the sugar with the butter on medium speed until it becomes cremos.Se add pumpkin puree and mix omogen.Se amestaca up is still the vanilla and egg.
Separately, combine flour sifted with salt, baking powder and baking soda off with some lemon juice, scotisoara, nutmeg and ginger.
Add flour alternately with pumpkin mixture and condensed milk until mixture is smooth.
Brush with oil and sprinkle with flour 2 round shapes for furnace diameter of 23 cm.
Pour the dough mixture in the two forms, distributing it evenly.
Bake in preheated oven at 160 degrees for 45 minutes or until a toothpick inserted in center of dough it remains clean.
Remove the tops from the oven and leave to form 10 minutes, then put on a rack to cool completely.
Mix cream cheese with 1 cup powdered sugar until well mixed to, add remaining sugar and orange zest and mix until it becomes fluffy.
Arrange on a platter and cover with the first leaf about 2/3 of the cream, cover with second crust that Spread with remaining cream.
Do not put the cream on the sides of cake.
Garnish with kiwi slices and pomegranate seeds.
Leave the refrigerator about 2 hours.
Bon appetite!
