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Hello, my dear friends ???????? Thank you for joining us for the pumpkin cake tutorial that I presented a few years ago ???? • The taste of this pumpkin cake is autumn with... The second tutorial for last year • The most delicious classy recipe that can be made with .. The strawberry cheesecake tutorial that I presented earlier on the channel ???? • The combination of strawberry and sour lemon cheesecake... important points ✅ all the ingredients should be at room temperature and not in any way Don't let it foam on the ingredients. The additional baking is done inside the hot oven with the door slightly open. Take it out of the refrigerator half an hour before serving, so that the texture becomes softer and do not serve it cold. Ingredients for the pumpkin cheese cake: Three or four medium-sized eggs weighing 215 grams without the skin (equivalent to four medium egg) 20 grams of brown sugar to combine with biscuits 70 grams of melted butter 250 grams of biscuits a handful of walnuts 50 grams of brown sugar for the inside of the cheesecake 180 grams of white sugar two tablespoons of flour 50 to 60 grams 800 grams of cheese cream at room temperature 100 ml cinnamon cream 1 teaspoon salt and nutmeg 305 grams of pumpkin puree obtained from 100 grams of uncooked pumpkin 2 teaspoons of sugar for soaking and cooking pumpkins 40- 45 grams of flour, one full tablespoon (the amount of flour is slightly different depending on how dehydrated the puree is, if you add it and the mixture is too thin and you want to add more flour, be sure to add it by sifting) a container full of water for the inside of the oven Sugar to caramelize and serve, two handfuls of walnuts to decorate the serving, if you want to add cream, enjoy. ????????????