Pumpkin cream for cake
Description
Aromatic pumpkin cream can be served as a standalone dessert, accompanied by sweet pastries, toasted bread, croutons, etc. The cream can be stored in the refrigerator for about 2 days, making it very convenient to prepare in advance and then simply use it to layer baked cake layers.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Peel a piece of pumpkin and rinse it in water. Grate it and place the mass into a cauldron or saucepan with a non-stick bottom. Pour in hot water and put it on the stove over high heat. Boil for about 7–8 minutes until the pumpkin is soft, then turn off the heat.
- 3
Step 3
Strain the contents of the container through a sieve or blend until smooth.
- 4
Step 4
Pour the liquid back into the saucepan or pot, add the granulated sugar, citric acid, and a chicken egg yolk. You can replace the citric acid with lemon juice, but it must be added, otherwise the cream will taste overly sweet. Add the wheat flour and whisk everything thoroughly with a whisk.
- 5
Step 5
Place the container on the stove over low heat. Cook the custard for 5-6 minutes until it thickens.
- 6
Step 6
Incorporate the butter into it. Low-quality products may separate in hot cream, so choose high-quality butter!
- 7
Step 7
Pour the cream into a wide container and cover with plastic wrap to prevent a skin from forming on the dessert, as it does on fruit soup. Chill for at least 1 hour.
- 8
Step 8
After cooling, the cream will thicken further. Place it into a dessert cup or bowl, or use it for making a cake.