Ingredients: large eggs, sugar, pumpkin puree, melted butter, flour, salt, vanillin, tangerine
Cooking method:
We take out the eggs in advance - when they are at room temperature, they beat better. We will also prepare pumpkin puree in half an hour or an hour - so that by the time it is added to the dough it is not hot, but at room temperature.
For puree: cut the brightest and sweetest pumpkin into cubes, pour into a saucepan, pour a couple of centimeters of water from the bottom and simmer until soft under the lid, making sure that the water does not boil away. Check for readiness with the tip of a knife. When the pumpkin becomes soft, drain the water, and puree the pumpkin with a blender or mashed potatoes. With a blender, the puree is more tender.
Turn on the oven to heat up to 180C. Separate the yolks from the proteins and add half of the sugar (90g) to the yolks, and a pinch of salt to the proteins. Beat egg yolks with sugar until light and fluffy, about 2-3 minutes. Add the pumpkin puree to the beaten yolks and beat a little more until smooth.
Sift the flour together with the baking powder and vanilla into a bowl with the whipped mixture, gently fold in the dry ingredients in a circle. Add melted butter and stir gently. Now wash and wipe the whisk of the mixer and start whipping the whites. After beating them with salt for a minute, until a light foam, gradually add sugar, continuing to beat for 4-5 minutes, until a thick white foam.
Stir the beaten egg whites into the dough 3-4 times. Pour the biscuit dough into the form, covering its bottom with parchment and quite a bit, in a thin layer, smearing the bottom and sides with vegetable oil. Place mandarin slices on top. We put the form in a preheated oven.
We bake a pumpkin biscuit at 170-180 C for 40-45 minutes. For the first 10-15 minutes, it is better not to open the door so that the biscuit rises well. After the time has elapsed, let the cake stand for 10 minutes in the oven. Then take out and let cool.
Bon appetit 👌.