Rosen cake with pumpkin - Zuzana Grnja
Rosen cake with pumpkin - a new version of Rosen cake!
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Rosen cake with pumpkin - Zuzana Grnja
- 1 package of rosen cake crust
- 300 g of pumpkin puree
- 2 tablespoons of grated orange peel
- 100 g of ground almonds
- 125 g of margarine
- 150 g of small cheese
- 2 bags of vanilla cream
- Freeze the orange for easy grating.
- Peel the pumpkin and cut it into cubes and then peel it. Drain it of excess liquid and strain.
- In a suitable container, mix small cheese, margarine cut into leaves and combine everything.
- Add grated orange peel, ground almonds, cheese mixture to the pureed pumpkin, and mix everything until all the ingredients are well combined.
- Separately, pound the custard according to the instructions on the bag, then add half of it to the pumpkin filling and combine everything to get a fine cream.
- Fill the cake in the usual way: crust, filling, crust, filling until all the material is used.
- Cover the entire cake with the remaining icing and decorate as desired. Put the cake in the refrigerator to harden well and then serve.
