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Pumpkin cake with dried apricots (gluten-free)
Pumpkin era... So very delicious autumn cake!
A delicious roll made from simple everyday products.
Grate the zucchini, sprinkle with salt, mix and set aside to drain.
Beat three eggs in a bowl. Add the curd and beat them all together. Add the grated carrot and the squeezed zucchini.
Place the mixture in the pan on baking paper and spread thinly. Place the pan in a preheated oven at 175-180 °C and bake for ~30-40 minutes.
Remove the "sponge cake" from the paper and cool. Spread it with cream cheese, top with greens and a turkey fillet, roll it up, and enjoy a delicious meal.
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Finished product weight 810
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Pumpkin era... So very delicious autumn cake!
The festive morning in our family also often starts with pancakes. This time they are not sweet, but chicken liver pancakes with stuffing.
A little different than usual. I tried using pumpkin to make the cheesecake base. And you know, it's even very ok.
Saldi grēcīgi ir šie baltās šokolādes un pistāciju pastas groziņi ar pūsto prosu. Galvenais – pārāk neaizrauties.
