For this cake, chocolate paste is made according to the recipe of the famous Italian pastry chef Ernsto Knam. This dough goes well with pumpkin, and pumpkin – with amaretti (traditional Italian cookies with almonds, which is part of many Italian desserts). The recipe is not the simplest, but the result is worth the effort.
Ingredients (for molds with a diameter of 24 cm)
For the cake
- butter 125 gr
- sugar 125 gr
- or 1 pc.
- salt spring
- vanilla sugar 0.5 tsp
- powdered 2 teaspoons.
- flour 200 gr
- dark cocoa 2 tbsp. l.
For the filling
- seedless pumpkin and peel 400 gr
- Biscuits amaretti 80 gr
- milk 200 ml
- butter 30 gr.
- honey 1 tbsp.
- eggs 2 units.
- cinnamon 1 tsp.
- brown sugar for powder
Let’s start with the dough. Grate the soft butter well with the sugar and add the vanilla sugar. Add egg, cocoa, baking powder, flour and salt. This dough does not require long kneading, just combine all the ingredients. Roll out a ball of dough, wrap in cling film and refrigerate for at least 3 hours.
Now the stuffing. Cut the pumpkin into small cubes and boil with milk, adding butter and honey. When the pumpkin is soft, grind it. Beat the eggs a little and add them to the pumpkin. Break the amaretti cookies into pieces (don’t grind in a blender!) And add to the pumpkin puree along with the cinnamon. Mix well.
Cover the baking dish with parchment. Take the dough out of the fridge, place it on a table or board between two sheets of parchment paper and roll it out thinly, up to 0.5 cm, this should be done quickly. The dough should not be actively taken in the hand, because it should remain cold.
Remove the parchment (first – the top sheet of parchment, then turn, put the dough into the form and remove the second sheet of parchment). Divide the dough into a shape, drill in several places with a fork. Put the filling. Sprinkle with brown sugar. Place in preheated oven at 180 ° C for 35-40 minutes. Cool without removing from the pan.
Amaretti cookies can be bought or cooked at home. Here is a recipe for those who are not lazy to experiment.
Ingredients (about 50 pieces)
- egg whites 4 units.
- sugar 350 gr.
- almonds (or almond flour) 350 gr
Put the almonds in a blender and grind them together with the sugar. You can simply take prepared almond flour and mix it with sugar. You can add a couple of tablespoons of amaretto liqueur or a teaspoon of almond extract.
Beat the egg whites until firm. Carefully pour the protein into portions of the dry mixture, stirring constantly with gentle movements. The dough should come out thick.
Cover the pan with parchment. Form balls the size of a small nut and place them on a baking tray. Hands can be soaked in cold water. Press each ball lightly with your finger.
Bake in a preheated oven at 130 ° C for 15 minutes, raise the temperature to 150 ° C and bake for another 10-15 minutes. Finished cookies should be golden in color. Allow the cookies to cool completely.
Amaretti is a completely independent dessert, as well as a component of traditional Italian dishes.
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