For this recipe it is advisable to use pumpkin squash, it is her bright, fragrant, not fibrous flesh. In the process of rubbing, juice does not start.
pumpkin squash 300 g
sugar 200 g
flour 150 g
almonds 100 g
hazelnut 100 g
Butter 50 g
vanillin 1 g
eggs 4 pcs.
oranges 1 pc.
juice 2 tbsp.
soda 1 tsp
salt ¼ tsp
Grind the hazelnuts and almonds with a blender.
Large grate pumpkin. Finely grate the orange peel. Separate proteins and yolks, grind sugar with yolks. Put them to the pumpkin, add zest, nuts. Pour soda, stir.
Squeeze orange juice. Pour flour, stir. Beat the whites. Slowly lead the proteins into the dough.
Smear with butter. Pour the dough into the mold. Cook in the oven for 45-50 minutes, observe the temperature 180 degrees.
Get the finished pie from the mold, wait until it has cooled completely on the grate. Melt milk chocolate in a convenient way.
Distribute the chocolate over the pie. You can make a pattern.
Cut the pumpkin-nut pie in milk chocolate into slices and serve.