PUMPKIN cutlet WITH CREAM CHEESE FILLING

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

1. Preheat roaster to 180 °C or 350 °F; Adulation and flour three molds of the same size.
2. Beat the adulation together with the sugar and add the eggs one by one; continue beating so that everything is integrated.
3. Sift the flour, incinerating greasepaint and swab into a coliseum; reserve.
4. Add the vanilla substance to the milk.
5. Integrate1/3 of the flour into the egg admixture and add half of the milk with vanilla. Beat to integrate the constituents.
6. Repeat the process until all the flour and milk are added.
7. 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.
8. Pour each admixture into the formerly prepared molds.
9. Singe for 25 to 30 twinkles.
10. Remove from the roaster and let cool for 15 twinkles before unmolding and cooling fully to room temperature on a line rack.
11. Mix all the constituents for the cream, except the coloring and cocoa.
12. Beat until a smooth and homogeneous admixture is achieved.
13. Divide the cream into three equal corridor, in separate holders.
14. Add1/3 the pink coloring and the other third the cocoa. The last third is left the same.
15. 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.
16. Take to the fridge for 1 hour
17. 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
18. Preheat roaster to 180 °C or 350 °F; Adulation and flour three molds of the same size.
19. Beat the adulation together with the sugar and add the eggs one by one; continue beating so that everything is integrated.
20. Sift the flour, incinerating greasepaint and swab into a coliseum; reserve.
21. Add the vanilla substance to the milk.
22. Integrate1/3 of the flour into the egg admixture and add half of the milk with vanilla. Beat to integrate the constituents.
23. Repeat the process until all the flour and milk are added.
24. 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.
25. Pour each admixture into the formerly prepared molds.
26. Singe for 25 to 30 twinkles.
27. Remove from the roaster and let cool for 15 twinkles before unmolding and cooling fully to room temperature on a line rack.
28. Mix all the constituents for the cream, except the coloring and cocoa.
29. Beat until a smooth and homogeneous admixture is achieved.
30. Divide the cream into three equal corridor, in separate holders.
31. Add1/3 the pink coloring and the other third the cocoa. The last third is left the same.
32. 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.
33. Take to the fridge for 1 hour
34. Serve and enjoy.