This pie is considered, as well as English cake, a Christmas one. This variant is called in honor of the founder. My friend and a great confectioner Kate upgraded the traditional recipe. The secret is in a good pumpkin — it has to be brightly orange and with melon aroma. This pie differs from other pies in texture of filling — everything is blended into puree. Thus the shades of tastes gather in the general ensemble. The classical shortcake dough and the sour cream (as at the chess cake) is also used for preparation.
- a quarter of pumpkin — 300 grams
- 25 ml of olive oil
- a small bush of thyme
- 75 grams of sugar
- 50 ml of fat cream
- 1 egg
- 15 grams of sour cream
- 25 grams of flour
Make the dough in advance…
Cut pumpkin, clean it from the peel and seeds. Cut into small pieces. Pour out on a baking sheet, water with olive oil and strew thyme above. Bake it for about 5 minutes at 175 degrees.
While pumpkin is baked, it is necessary to distribute shortcake dough into molds. As usual strew them with flour at first, but not too much. Put in a refrigerator.
Get pumpkin from the oven and put in a blender. Add other ingredients. Cream, sugar, egg, sour cream and flour at the end. The mixture has to be a smooth homogeneous mass without lumps.
Pour out pumpkin mixture into raw baskets almost to the brims. Bake at 175 degrees for about 15 minutes.
Take out baskets. As soon as they cool down, cover them with sour cream cream. Decorate with thyme and enjoy. Keep them in a refrigerator about 3 days.