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Pumpkin Pie or Pumpkin Pie

Hello, everyone, today we continue in the theme "pastry Anglo-Saxon". Indeed, after the Angel food cake the Cookies soft, the cake Cardamom .... I propose another classic (not quite in season, but so good) the Pumpkin Pie or Pumpkin Pie.
It is traditionally served at Thanksgiving in the fall.
It is creamy and firm at the time, I really regret having waited so long to try it. But I wanted a good recipe, I ended up doing a mixture of recipes seen on blogs, in my books or on TV.
Here's the recipe:

You need a deep pie dish with a diameter of 26cm:
-For the dough (ingredients for pasta 2):
* 400g flour *
50g sugar 50g butter *

* 1 large egg *
5g salt 10g *
baking powder

Beat butter sugar and salt until mixture is homogeneous, then add egg and continue beating.
Finally add the flour and baking powder in batches, do not overmix. Filming the dough and refrigerate. Similarly butter and flour the pan and store in a cool place. During Meanwhile, prepare the cream.

You need

-For cream:

* 1 can of pumpkin puree or mashed potatoes 400g of good drained

* 1 can of condensed milk

* 125ml heavy cream

* 40g caster sugar

* 3 eggs

* 1 teaspoon ginger, 1 tsp cinnamon, 1 pinch of cloves, a pinch of salt, while powder.

Any mix whisk, whisk well, starting with the eggs. Keep refrigerated.
place the dough in the pan, put 2 tablespoons praline in the background, reserving a little cool, and pour the cream and decorate the edges of pie with small designs cut into the scrap dough. Brown with a few drops of milk and bake in a preheated oven at 180 ° C.
The tart is ready when a spear planted in the center comes out clean.




Let stand and cool.



This pie is delicious warm and even, good cold from the refrigerator.

Custom
want her to be eaten with whipped cream. I think it is sufficient in itself!

Bon appetite!

I take this article to thank my beautiful Safia and her blog highly palatable (as good as I love cooking), she gave me this award:

In my turn I offer:

FIMER

Nadjibella

Annie

Ratiba

And last but not least, Tunis and Wissal , which are rare (as all that is good and beautiful; D)!

The video for those who have no Youtube or Dailymotion:

How To Deposit Personal Checks

Cake with Cardamom and Cardamom Cake or Praline

Hello everyone, this lovely recipe, and I prepared well for a long time, and that's as much time as I want to show it. I knew a long time, but the idea to add the praline recipe comes from the of Fatafeat ( Sohbi Taib ). This cake flavor is at once delicate and intense, is very popular across the Atlantic where it is called Cardamom Cake. Although it is very common to add a few pinches of cardamom to awaken the taste a yogurt cake, here, the quantity is much more present in this importante.Le praline recipe added advantage of sweetness and a nutty flavor that blends perfectly with the taste this cardamom!

You need:

* 200g butter, softened 3 eggs

* * 1 1 / 2 cup blonde brown sugar (or 375ml)

* 1 / 4 cup sugar (60ml)

* 1 1 / 2 cup

flour * 1 tsp baking powder + 1 tbsp baking soda

* 3 tbsp curved ground cardamom

* 1 1 / 2 cup of milk fermented

* 75g praline (I've bought almost everything - wahine we can do by mixing crushed almonds, hazelnuts crushed, which roasts and that is caramelized in a pan with the brown sugar brown)

Preheat oven to 180

C.

We first beat butter and sugars until mixture smooth and creamy. Then add eggs and mix again.

Meanwhile mixing the flour, cardamom, baking powder and baking soda. Then add this mixture three times in the first butter-egg mixture -sugars in alternating with milk fermented.

Once the cake batter ready, grease a loaf pan, and pour 1 / 3 of the dough, pour over half the praline at the center of the cake and cover with new of 1 / 3 of the dough. Attention once covered, the praline should not appear on sides. Repeat this process once, put the second half of the praline and covered the last third of dough.

Bake for 45 minutes.

No, not my cake is not burned, but the cardamom and praline paste the color really!

Taste this cake is completely cooled after.

This cake is really delicious and I urge you to prepare!

I take this message to thank FIMER, blog For Gourmets delight , who awarded me this award:

I really invite you to visit and consult with beautiful recipes and photos really admire attractive.

you soon.

The video for those who have neither Youtube , nor Dailymotion :