Pumpkin dessert in a glass
Description
If possible, choose butternut squash. It is very aromatic and sweet in taste. After preparation, it is advisable to let the dessert chill in the refrigerator for 1-2 hours. You can garnish it with fresh mint leaves, grated chocolate, or sprinkle with coconut flakes.
Instructions
- 1
Step 1
Prepare the listed ingredients. Cut the required portion from the pumpkin and peel off the skin, then rinse under water.
- 2
Step 2
Break the chicken eggs into the deep bowl of a mixer or food processor. Add salt and granulated sugar to the same bowl. Beat for about 3-5 minutes until the mixture increases in volume two to three times and turns pale.
- 3
Step 3
Gently mix in the cocoa powder and sifted wheat flour.
- 4
Step 4
Preheat the oven to 180 degrees. Grease the baking form with butter and pour the chocolate sponge batter into it.
- 5
Step 5
Bake the sponge cake for 25 minutes until fully cooked, then remove the mold and turn it upside down onto a plate. After cooling, remove the mold.
- 6
Step 6
While the biscuit is cooling, cut a piece of pumpkin into medium cubes and place in a saucepan, add 50 grams of sugar. Pour warm water over it, just enough to cover the cubes, and cook for about 15–20 minutes until soft.
- 7
Step 7
Place the boiled pumpkin pieces into the container for the immersion blender and puree for 2-3 minutes. Cool the puree.
- 8
Step 8
Once both the pumpkin purée and the sponge cake have cooled, whip the sour cream (of any fat content) with the remaining granulated sugar. If desired, the sour cream can be replaced with whipped cream or light cream cheese.
- 9
Step 9
Break the sponge cake into pieces with your hands and place the first portion into the glasses.
- 10
Step 10
Then place the sour cream cream on the biscuit — 2-3 tbsp.
- 11
Step 11
Then add the same amount of pumpkin purée.
- 12
Step 12
Then another layer of chocolate sponge cake, slightly pressing it into the pumpkin purée.
- 13
Step 13
Finally, add the pumpkin purée and decorate the dessert to your liking. If you have fresh mint leaves, use them for garnish. Place the dessert in the refrigerator for 30-60 minutes.