Autumn pumpkin and orange cake

10 servings
1 day

DOUGH: Beat the eggs with the sugar and vanilla sugar into a lush white mass for about 7-10 minutes.

Pour in the vegetable oil. Mix until homogeneous.

Add a pinch of salt, pour in the flour and baking powder.

Add finely grated pumpkin, orange zest and mix.

Divide the dough into two equal parts and put in a form lined with parchment.

Bake in the oven for 25-30 minutes, at a temperature of 180 degrees. Ready to check with wooden skewer. Korzhi cool down. Stand for a few hours. Wrap each in a film separately. Put in the fridge.

CREME: Sour cream needs to be rolled back in a colander beforehand. Line natural fabric or gauze in several layers and lay out sour cream. Withstand the night in the refrigerator, and you get a thick dense mass. Add sugar, mix. Leave for a few minutes until the sugar dissolves.

Orange syrup: Squeeze the juice out of one orange.

Add 3 tablespoons sugar.

Place the saucepan on the stove, stirring constantly to cook over a low heat for 8-10 minutes until the consistency of the syrup, like liquid honey. Cool the syrup completely, then refrigerate.

Pour the chilled syrup in three to four steps into the sour cream, stirring constantly.

It turned out to be a tasty sour cream-orange cream.

Cut the caps formed during baking from the cake.

Grate the cut tops on a coarse grate. It's going to be a cake crumb.

CAKE: Put the first cake on the dish.

Lay out half the cream.

Cover with a second bark, do not squeeze!

Grease the cake completely with the second half of the cream.

Sprinkle with crumbs. Put the cake in the refrigerator for 4-5 hours to soak.

Decorate as desired. You can put orange rings on top of the cake, and sprinkle the sides with crumbs.

Here is such a cake in the cut.

Have a nice tea party!