Fruits and berries are, of course, best enjoyed fresh. But they can also be used to make delicious desserts. 

ingredients

Marinēti gurķi Spilva 6-9cm 1600g/900g

3 Olas

350 grami Ķirbis

60 grami Zemesriekstu milti

30 grami Kakao

20 grami Maltas linsēklas

50 grami Eritritols

8 grami Vaniļas cukurs

1 tējkarote Cepamais pulveris

Sāls šķipsniņa

Marinēti gurķi Spilva 6-9cm 1600g/900g

400 grami Kulinārijas biezpiens “Baltais” (vai vājpiena biezpiens)

100 grami Saldais krējums 35%

50 grami Ūdens

10 grami Želatīns

Saldinātājs, vanilīns

Marinēti gurķi Spilva 6-9cm 1600g/900g

500 grami Ķirši

100 grami Ūdens

15 grami Kukurūzas ciete

15 grami Želatīns

80 grami Ūdens

Saldinātājs pēc izvēles

preperation

1. Making sponge cake.First, cook the pumpkin. Either sauté it in a saucepan on the stove, bake it in the oven, or cut it into pieces and microwave it for about 10 minutes. Blend it into a smooth puree and set aside to cool.

2. In a bowl, combine all the dry ingredients: flour, linseed, cocoa, and baking powder. Mix and sift.

3. Whisk the eggs with vanilla, a pinch of salt, and erythritol. Whisk for about 2 minutes until the mixture expands. Add the cooled pumpkin puree and whisk again lightly.

4. Gradually and carefully add the dry ingredients to the egg and pumpkin mixture in two batches.

5. Mix the dough and pour into 2 equal tins (diameter 18 cm).

6. Bake in the oven at ~170 °C for ~45-50 minutes (until the dough does not stick to a wooden stick inserted into the biscuit).

7. Prepare cherry jam. Place the cherries in a saucepan, add sweetener to taste, and cook, stirring, until the juice begins to separate.

8. Add cornstarch (15 g) and heat, stirring until the mixture begins to thicken. Boil for 2 minutes, remove from heat and set aside to cool. 

9. Pour water over the gelatin (15 g) and leave to swell.

10. Prepare the cream                                        Sastāvdaļas jāizņem jau laicīgi no ledusskapja, jo būs jāpievieno želatīns un tajā brīdī produktiem jābūt istabas temperatūrā.

11. Assemble the cake.                                          First, dissolve both gelatins and add them to the cooked cherries and curd cream. Stir and wait until both mixtures begin to thicken slightly.

12. Place the first sponge cake on the base, place a pastry ring around it, and tighten it to fit the diameter of the sponge cake.

13. Spread half of the curd cream on the biscuit and top with half of the cherry jam. 

14. Place the second sponge cake on top, spread it with the second half of the curd cream and cover with the second half of the cherry jam.

15. Place the cake in the fridge to set.