A special cake for special occasions.

ingredients

Marmelāde Bonne Maman apelsīnu 370g

3 Eggs

350 grami Pumpkin

60 grami Flour (this time I used wheat flour)

50 grami Erythritol + some more intense sweetener (drops)

30 grami Cocoa

16 grami Vanilla sugar (dr.Quther)

10 grami Psyllium

6 grami Baking powder

Vanillin

Marmelāde Bonne Maman apelsīnu 370g

700 grami Raspberries

400 grami Skimmed milk curd "Amfora" Varske

300 grami Blueberries

100 grami Water

250 grami Protein drink “Baltais” with vanilla flavour

Sweetener of your choice

Marmelāde Bonne Maman apelsīnu 370g

250 grami Culinary curd

300 grami Raspberries

15 grami Corn starch

Sweetener

preperation

1. First, cook the pumpkin (sauté it on the stove, bake it in the oven, or cut it into pieces and microwave it for ~6 minutes). Blend the cooked pumpkin into a smooth puree and set aside to cool.

2. Combine all the dry ingredients in a bowl: flour, psyllium, 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 add the dry ingredients to the egg and pumpkin mixture in two batches. 

5. Mix the batter and pour it into a baking tin. Bake in the oven at 175 °C for ~40-45 minutes (bake until a wooden stick inserted into the cake comes out dry). Allow to cool.

6. Place the blueberries in a saucepan, add 100 g of water, sweetener, and cook. Allow to cool.

7. Soak 15 g of gelatin in 75 g of water.

8. Traukā liek vājpiena biezpienu, proteīna dzērienu un savārītās mellenes. Visu sablendē un pievieno karsta ūdens peldē izkausētu želantīnu (biezpiena masai pirms pievienot izšķīdināto želatīnu ir jābūt istabas temperatūrā!).

9. Katliņā liek avenes un uzvāra.

10. Rub the cooked berries through a sieve.

11. Add cornstarch sweetener to the berry puree and stir until the mixture thickens. Cool.

12. Mix the cooled berry puree with the culinary curd cheese and sweetener. Fill into a pastry bag with a pastry nozzle and place in the fridge to stabilise.

13. Place the biscuit in a mould (I use the same heart-shaped silicone mould that I use to bake sponge cake).

14. Spread the blueberry and cream cheese mixture over the sponge cake base and place the tin in the fridge to allow the cream to set. I left the tin in the fridge overnight.

15. In the morning: decorate with raspberries. Boil the "glue": add 6 g of agar to 150 g of water and bring to a boil. Boil for ~1 minute. Cool slightly. Dip the berries in the "glue" and stick them to the sides of the cake.

16. Pipe cream rosettes around the edge of the cake (~150 g).