Ingredients for - Snack cake with pumpkin soufflé
How to cook deliciously - Snack cake with pumpkin soufflé
1. Stage
Excuse me, please, for the unit of measurement - a glass! I use a cut glass, a time-tested one. For the profiteroles, I use a blender to prepare a minced meat, onion, soy sauce (my sauce has less salt), garlic, chicken eggs, ground ginger, nutmeg and coriander.
2. Stage
Add half a cup of semolina to the mince, mix thoroughly, let stand for about 20 minutes.
3. Stage
Form the mass into balls the size of two walnuts and place them on a baking tray. Bake in a preheated oven until tender and nicely crusted.
4. Stage
This is how the meat "profiteroles" turned out.
5. Stage
For the "biscuit" you need to pre-wash buckwheat groats (1 cup), rinse and pour steep boiling water (2 cups). When all the water is absorbed, beat buckwheat groats with a chicken egg with a blender.
6. Stage
Add the soy sauce and vegetable oil and mix thoroughly. Add the sifted wheat flour, mix again thoroughly. Place in a mold (24 cm in diameter). Bake in a preheated oven until tender.
7. Stage
That's the kind of ruddy buckwheat "biscuit" you get.
8. Stage
Peel the pumpkin, cut into random slices and cook until tender. Add 100 ml of cream. If the pumpkin sticks, add a little boiling water. My gelatin requires soaking, so I pre-soak it with water (40 grams. gelatin - 100 ml. cold water).
9. Stage
Add the remaining cream and soy sauce to the cooked pumpkin and puree with a blender. Bring the pumpkin-cream puree to a boil, remove from the heat and add the swollen gelatin, stirring until completely dissolved.
10. Stage
The cream can be made in two ways: on the stove or in the microwave. Mix the cream with water, add the soy sauce, whisk with a whisk and add the sifted flour. Cook, stirring all the time, until it thickens. Let the cream cool well, add the butter at room temperature and whip with a wire whisk or a mixer until homogeneous. Chill in the refrigerator.
11. Stage
We put the "biscuit" on the dish on which the cake will be served. Put a ring (I have a ring made from baking sleeve and baking paper). Refrigerate in the refrigerator. Pour a layer of pumpkin-cream soufflé (15 tbsp.), flatten the surface and place in the refrigerator to harden. Put cooled profiteroles on top and pour the rest of the soufflé. Place in the refrigerator until completely solidified.
12. Stage
This is how the yellow "miracle" turned out. You can serve it at this stage, but the creamy custard adds even more tenderness and extra color to the flavor.
13. Stage
Decorate to your liking. Top with the remaining profiteroles. Serve!!!