PUMPKIN cutlet WITH CREAM CHEESE FILLING 😋
constituents
1 mug of adulation
2 mugs of sugar
3 eggs
3 mugs of flour
1 ½ ladles incinerating greasepaint 1 tablespoon swab
1 ½ teaspoon vanilla substance
1 mug of liquid milk
½ mug strawberry puree
¼ mug cocoa greasepaint
¼ mug boiling water
½ tablespoon bicarbonate of soda pop Cream
2 mugs of adulation
4 mugs of icing sugar
1 teaspoon of vanilla substance
½ mug liquid milk
3 drops of pink food coloring 3 soupspoons cocoa greasepaint
Preparation
- Preheat roaster to 180 °C or 350 °F; Adulation and flour three molds of the same size.
- Beat the adulation together with the sugar and add the eggs one by one; continue beating so that everything is integrated.
- Sift the flour, incinerating greasepaint and swab into a coliseum; reserve.
- Add the vanilla substance to the milk.
- Integrate1/3 of the flour into the egg admixture and add half of the milk with vanilla. Beat to integrate the constituents.
- Repeat the process until all the flour and milk are added.
- Divide the admixture into three equal corridor; to1/3 add the strawberry puree and to another third add the cocoa, boiling water and baking soda pop; the last third stays the same.
- Pour each admixture into the formerly prepared molds.
- Singe for 25 to 30 twinkles.
- Remove from the roaster and let cool for 15 twinkles before unmolding and cooling fully to room temperature on a line rack.
- Mix all the constituents for the cream, except the coloring and cocoa.
- Beat until a smooth and homogeneous admixture is achieved.
- Divide the cream into three equal corridor, in separate holders.
- Add1/3 the pink coloring and the other third the cocoa. The last third is left the same.
- Place the cocoa cutlet as a base and place the cream with cocoa on top; put the strawberry cutlet on top and cover with the strawberry cream; crown with the white cutlet and put the white cream on top.
- Take to the fridge for 1 hour
- Serve and enjoy. constituents 1 mug of adulation
2 mugs of sugar
3 eggs
3 mugs of flour
1 ½ ladles incinerating greasepaint 1 tablespoon swab
1 ½ teaspoon vanilla substance
1 mug of liquid milk
½ mug strawberry puree
¼ mug cocoa greasepaint
¼ mug boiling water
½ tablespoon bicarbonate of soda pop Cream
2 mugs of adulation
4 mugs of icing sugar
1 teaspoon of vanilla substance
½ mug liquid milk
3 drops of pink food coloring 3 soupspoons cocoa greasepaint Preparation - Preheat roaster to 180 °C or 350 °F; Adulation and flour three molds of the same size.
- Beat the adulation together with the sugar and add the eggs one by one; continue beating so that everything is integrated.
- Sift the flour, incinerating greasepaint and swab into a coliseum; reserve.
- Add the vanilla substance to the milk.
- Integrate1/3 of the flour into the egg admixture and add half of the milk with vanilla. Beat to integrate the constituents.
- Repeat the process until all the flour and milk are added.
- Divide the admixture into three equal corridor; to1/3 add the strawberry puree and to another third add the cocoa, boiling water and baking soda pop; the last third stays the same.
- Pour each admixture into the formerly prepared molds.
- Singe for 25 to 30 twinkles.
- Remove from the roaster and let cool for 15 twinkles before unmolding and cooling fully to room temperature on a line rack.
- Mix all the constituents for the cream, except the coloring and cocoa.
- Beat until a smooth and homogeneous admixture is achieved.
- Divide the cream into three equal corridor, in separate holders.
- Add1/3 the pink coloring and the other third the cocoa. The last third is left the same.
- Place the cocoa cutlet as a base and place the cream with cocoa on top; put the strawberry cutlet on top and cover with the strawberry cream; crown with the white cutlet and put the white cream on top.
- Take to the fridge for 1 hour
- Serve and enjoy.