The other day I decided I did not go another day without putting a cake in the blog. The truth is t

The other day I decided I did not go another day without putting a cake in the blog. The truth is that it is difficult to make this sweet when not many diners who gather daily at home, and even if they are not greedy. Well, I think if you put a little on your part will find an excuse to make this simple and wonderful cake: A juicy pumpkin cake filled with cream cheese with a delicious touch of acidity. Ingredients: For the cake: 250 g of roasted or cooked mashed pumpkin. 250 g of sugar. 250 g cake flour. 3 eggs. 70 g of olive oil mild flavor. hangover 50 g of peeled and nuts in not too small pieces. 40 g raisins (sultanas mixture and muscatel) 1 dash of rum or brandy. 2 soft paper (2 white envelopes and 2 blue) or envelope yeast Royal. 1 teaspoon vanilla hangover extract. 1 pinch of cinnamon. 1 pinch of grated nutmeg. For the filling: 400 g cream cheese type Philadelfia. 3 tablespoons tablespoons lemon juice. 80 g of powdered sugar. hangover To decorate: Sugar glass cake Realization: 1.- A couple of hours before starting to make the cake, put 40 g of raisins in a cup and add a splash of rum or brandy and finished cover with water, in this way they will be more tender.
2.- In the bowl put the whisk 250 g of mashed pumpkin, 3 eggs, l os 250 g sugar, 70 g of olive oil and mild taste teaspoon vanilla extract.
Completion of the cake:
I used a ring mold, but may be otherwise. Instead of filling that I suggest you can use cream, but endure less. Decoration I have wanted to do so "caserilla" so everyone can do it, but can complicate what we want, but I assure you that the important thing about this cake is its flavor and juiciness. Holds up well in the refrigerator 3 or 4 days, even more. Later I will pass a new version hangover of this cake in the cake is made with carrot and is more spicy.
pacocinartu
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