ingredients
For the caabaza cake:
600 grams pumpkin
1 tablespoon corn oil
1/2 cup white sugar
1/4 cup paper
1/4 cup butter without melted salt
1/4 cup liquid milk
1/2 teaspoon vanilla extract
2 eggs
1/2 cup whole wheat flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
For the candy:
3/4 cup white sugar
preparation
we must pre-heat the honor to 300 °
Chop the courgettes in the form of triangles and place them in an oiled cakes tray
honear for 30 minutes, let it bake in the form of pararaja remove it, to let it cool to continue with the receseta
place a pot with white sugar on a medium high heat, let it melt to make the caramel. in the preparation you must be sure that all the sugar is melted and be aware that the candy is not burned
you have to place the candy in a tray while the caramel is hot so that you can irrigate the tray until the walls
To prepare the pumpkin cake we must remove the shell of the whole baked pumpkin, extract all the pulp echalla in a blender glass along with the milk licheda, vanilla, eggs, white sugar, shredded paper and melted butter
Blend at full speed for 4 to 5 minutes until all the mixture is compacted
Let's go by spooning the flour, cinnamon and salt
Finally, put the mixture on the tray with the caramel bake for 30 minutes in a bain-marie, when the center of the cake is hard and does not sink
Once removed from the oven, place it on a flat tray to let it go through for an hour. Once it has settled down, we can taste the rich pumpkin cake in quesillo style