Name: Snack cake with pumpkin soufflé
Yield: 10
Ingredients: Buckwheat - 1 Art.; Soy sauce - 2 tbsp; Chicken egg - 2 PC.; Flour - 1 Art.; Vegetable oil - 4 tbsp; Pork - 400 gram; Semolina - 0,5 Art.; Bulb onions - 70 gram; Soy sauce - 2 tbsp; Ginger root - 1/4 Tsp; Nutmeg - 1/4 Tsp; Coriander - 1/4 Tsp; Chicken egg - 2 PC.; Garlic - 2 clove; Creamy - 600 Ml; Pumpkin - 1 kg; Soy sauce - 3 tbsp; Gelatin - 40 gram; Water - 100 Ml; Creamy - 350 Ml; Water - 250 Ml; Flour - 0,5 Art.; Soy sauce - 3 tbsp; Butter - 60 gram

Ingredients for - Snack cake with pumpkin soufflé

1. Buckwheat 1 Art.

2. Soy sauce 2 tbsp

3. Chicken egg 2 PC.

4. Flour 1 Art.

5. Vegetable oil 4 tbsp

6. Pork 400 gram

7. Semolina 0,5 Art.

8. Bulb onions 70 gram

9. Soy sauce 2 tbsp

10. Ginger root 1/4 Tsp

11. Nutmeg 1/4 Tsp

12. Coriander 1/4 Tsp

13. Chicken egg 2 PC.

14. Garlic 2 clove

15. Creamy 600 Ml

16. Pumpkin 1 kg

17. Soy sauce 3 tbsp

18. Gelatin 40 gram

19. Water 100 Ml

20. Cream Creamy 350 Ml

21. Cream Water 250 Ml

22. Cream Flour 0,5 Art.

23. Cream Soy sauce 3 tbsp

24. Cream Butter 60 gram

How to cook deliciously - Snack cake with pumpkin soufflé

1 . Stage

Excuse me, please, for the unit of measurement - a glass! I use a cut glass, a time-tested one. For the profiteroles, I use a blender to prepare a minced meat, onion, soy sauce (my sauce has less salt), garlic, chicken eggs, ground ginger, nutmeg and coriander.

2 . Stage

Add half a cup of semolina to the mince, mix thoroughly, let stand for about 20 minutes.

3 . Stage

Form the mass into balls the size of two walnuts and place them on a baking tray. Bake in a preheated oven until tender and nicely crusted.

1. Stage. Snack cake with pumpkin soufflé: Form the mass into balls the size of two walnuts and place them on a baking tray. Bake in a preheated oven until tender and nicely crusted.

4 . Stage

This is how the meat "profiteroles" turned out.

1. Stage. Snack cake with pumpkin soufflé: This is how the meat

5 . Stage

For the "biscuit" you need to pre-wash buckwheat groats (1 cup), rinse and pour steep boiling water (2 cups). When all the water is absorbed, beat buckwheat groats with a chicken egg with a blender.

1. Stage. Snack cake with pumpkin soufflé: For the

6 . Stage

Add the soy sauce and vegetable oil and mix thoroughly. Add the sifted wheat flour, mix again thoroughly. Place in a mold (24 cm in diameter). Bake in a preheated oven until tender.

1. Stage. Snack cake with pumpkin soufflé: Add the soy sauce and vegetable oil and mix thoroughly. Add the sifted wheat flour, mix again thoroughly. Place in a mold (24 cm in diameter). Bake in a preheated oven until tender.

7 . Stage

That's the kind of ruddy buckwheat "biscuit" you get.

1. Stage. Snack cake with pumpkin soufflé: That's the kind of ruddy buckwheat

8 . Stage

Peel the pumpkin, cut into random slices and cook until tender. Add 100 ml of cream. If the pumpkin sticks, add a little boiling water. My gelatin requires soaking, so I pre-soak it with water (40 grams. gelatin - 100 ml. cold water).

1. Stage. Snack cake with pumpkin soufflé: Peel the pumpkin, cut into random slices and cook until tender. Add 100 ml of cream. If the pumpkin sticks, add a little boiling water. My gelatin requires soaking, so I pre-soak it with water (40 grams. gelatin - 100 ml. cold water).

9 . Stage

Add the remaining cream and soy sauce to the cooked pumpkin and puree with a blender. Bring the pumpkin-cream puree to a boil, remove from the heat and add the swollen gelatin, stirring until completely dissolved.

1. Stage. Snack cake with pumpkin soufflé: Add the remaining cream and soy sauce to the cooked pumpkin and puree with a blender. Bring the pumpkin-cream puree to a boil, remove from the heat and add the swollen gelatin, stirring until completely dissolved.

10 . Stage

The cream can be made in two ways: on the stove or in the microwave. Mix the cream with water, add the soy sauce, whisk with a whisk and add the sifted flour. Cook, stirring all the time, until it thickens. Let the cream cool well, add the butter at room temperature and whip with a wire whisk or a mixer until homogeneous. Chill in the refrigerator.

1. Stage. Snack cake with pumpkin soufflé: The cream can be made in two ways: on the stove or in the microwave. Mix the cream with water, add the soy sauce, whisk with a whisk and add the sifted flour. Cook, stirring all the time, until it thickens. Let the cream cool well, add the butter at room temperature and whip with a wire whisk or a mixer until homogeneous. Chill in the refrigerator.

11 . Stage

We put the "biscuit" on the dish on which the cake will be served. Put a ring (I have a ring made from baking sleeve and baking paper). Refrigerate in the refrigerator. Pour a layer of pumpkin-cream soufflé (15 tbsp.), flatten the surface and place in the refrigerator to harden. Put cooled profiteroles on top and pour the rest of the soufflé. Place in the refrigerator until completely solidified.

1. Stage. Snack cake with pumpkin soufflé: We put the

12 . Stage

This is how the yellow "miracle" turned out. You can serve it at this stage, but the creamy custard adds even more tenderness and extra color to the flavor.