Pumpkin pie with souffle
Energy value:
Fats - 4g
Proteins - 7g
Carbs - 15g
01
In a bowl, mix the pumpkin, yolks, banana on a fine grater, ground oat flakes, a mixture of spices and baking powder.
02
Beat two egg whites into a strong, stable foam. Gently mix them with the pumpkin mixture. Put the dough in a mold with a diameter of 16 cm and in the oven at 180C for 25 minutes.
03
Transfer the cooled cake to a pastry ring 16 cm in diameter or use a detachable mold, or a form covered with food wrap.
Soak gelatin in cream and then dissolve, without bringing to a boil.
04
Put baked pumpkin, dates, cottage cheese in the blender bowl. Punch with an immersion blender. Add the dissolved gelatin to the pumpkin mixture and punch it again with a blender.
05
Put the sliced strawberries and souffle on the cake. In the refrigerator for 8 hours.
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