Not everyone loves a pumpkin, but a useful vegetable can be skillfully "hidden" in pastries, without bringing it to the fore. The orange gift of nature is well combined with many products - with cottage cheese, nuts, raisins, dried apricots, orange.
pumpkin (sort of Butternat) 230 g
mascarpone cheese 200 g
flour 160 g
cane sugar 125 g
Butter (room temperature) 120 g
dried fruits (dried apricots and raisins) 100 g
walnuts 100 g
cream 35% 100 ml
powdered sugar 30 g
vanilla 1 stick
oranges (juice and peel separately) 1 pc.
eggs 1 pc.
baking powder ½ tsp
salt 1 pinch
spices (ginger, cinnamon, nutmeg)
Heat the softened butter with sugar in a lush mass.
Add egg and vanilla, beat again. Grate the flesh of pumpkin on a small grater, mix with wheat flour, baking powder and salt.
Soak dried apricots in warm water with raisins, let them swell, dry. Cut dried apricots into small pieces. All to mix in a flour mix.
Add dried ginger, ground cinnamon, chopped nutmeg. Peeled walnuts and chop with a knife, mix. Carefully combine the flour and oil mixture.
Molds for the cupcake oil, pour the dough, oven for 35 - 40 minutes in the oven at a temperature of 180 degrees.
To prepare the cream, grate the orange peel, squeeze the juice. Put the Mascarpone cream in the food processor, pour in the cream, add the powdered sugar, whip until smooth. Add the orange peel, juice, all together once again whip to splendor. Serve the finished cake cold or warm, with cheese cream.