Pumpkin Chestnut Basque Cake

The weight control dessert line has to try. Chestnut pumpkin basque cake, soft meat, natural sweetness from pumpkins and chestnuts. This recipe doesn't add sugar, doesn't add oil. It's easy to make. Just spin-mix-bake. It's a soft, smelly cake to eat for dessert.

Raw Materials

🎃 pumpkin layer.

200 grams of pumpkins

270 grams of thickened meat yogurt

2 chicken eggs

20 grams of cornstarch

🌰 chestnut layer.

Chestnut 250 grams

100 grams of milk

How to follow the image

1. Peel the chestnut and boil it until cooked softly.

2. Put boiled chestnut in the blender, add 100 grams of milk, and blend until fine to ground chestnut meat.

3. Pour the crushed chestnut into the print of the paper holder and smooth the face into the base layer.

4. Steamed the pumpkin until cooked softly, ground it thoroughly, then add the thickened yogurt + 2 eggs + 20 grams of cornstarch, stir to homogenize.

5. Pour the pumpkin mixture on the chestnut layer and smooth the face.

6.Import the oven to 210 ° C, about 30 minutes.

7. Take out the rest until cold, then refrigerate for about 4 hours to set the cake.

8. Eat at all, or increase your tenderness by pasting Greek yogurt or low fat cream cheese on top and finishing with chestnuts as pictured.

The meat above is tender from pumpkin and yogurt, and the bottom is firm chestnut, naturally oily. Eat two layers at once is very well.

If dividing 8 pcs. 155-175 kcal / piece

If divided by 10 pieces, 125-140 kcal / piece

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