A special cake for special occasions.

ingredients

Marmelāde Bonne Maman apelsīnu 370g

3 Olas

350 grams Ķirbis

60 grams Milti (šoreiz izmantoju kviešu miltus)

50 grams Eritritols + kāds intensīvāks saldinātājs (pilieni)

30 grams Kakao

16 grams Vaniļas cukurs (dr .Quther)

10 grams Psilliums

6 grams Cepamais pulveris

Vanilīns

Marmelāde Bonne Maman apelsīnu 370g

700 grams Avenes

400 grams Vājpiena biezpiens "Amfora Varške"

300 grams Mellenes

100 grams Ūdens

250 grams Proteīna dzēriens “Baltais” ar vaniļas garšu

Saldinātājs pēc izvēles

Marmelāde Bonne Maman apelsīnu 370g

250 grams Kulinārijas biezpiens

300 grams Avenes

15 grams Kukurūzas ciete

Saldinātājs

preperation

1. First, cook the pumpkin (sauté it on the stove, bake it in the oven, or cut it into pieces and microwave it for ~6 minutes). Blend the cooked pumpkin into a smooth puree and set aside to cool.

2. Combine all the dry ingredients in a bowl: flour, psyllium, cocoa and baking powder. Mix and sift.

3. Whisk the eggs with vanilla, a pinch of salt, and erythritol. Whisk for about 2 minutes until the mixture expands. Add the cooled pumpkin puree and whisk again lightly.

4. Gradually add the dry ingredients to the egg and pumpkin mixture in two batches. 

5. Mix the batter and pour it into a baking tin. Bake in the oven at 175 °C for ~40-45 minutes (bake until a wooden stick inserted into the cake comes out dry). Allow to cool.

6. Place the blueberries in a saucepan, add 100 g of water, sweetener, and cook. Allow to cool.

7. Soak 15 g of gelatin in 75 g of water.

8. Traukā liek vājpiena biezpienu, proteīna dzērienu un savārītās mellenes. Visu sablendē un pievieno karsta ūdens peldē izkausētu želantīnu (biezpiena masai pirms pievienot izšķīdināto želatīnu ir jābūt istabas temperatūrā!).

9. Katliņā liek avenes un uzvāra.

10. Rub the cooked berries through a sieve.

11. Add cornstarch sweetener to the berry puree and stir until the mixture thickens. Cool.

12. Mix the cooled berry puree with the culinary curd cheese and sweetener. Fill into a pastry bag with a pastry nozzle and place in the fridge to stabilise.

13. Place the biscuit in a mould (I use the same heart-shaped silicone mould that I use to bake sponge cake).

14. Spread the blueberry and cream cheese mixture over the sponge cake base and place the tin in the fridge to allow the cream to set. I left the tin in the fridge overnight.

15. In the morning: decorate with raspberries. Boil the "glue": add 6 g of agar to 150 g of water and bring to a boil. Boil for ~1 minute. Cool slightly. Dip the berries in the "glue" and stick them to the sides of the cake.

16. Pipe cream rosettes around the edge of the cake (~150 g).