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75minutes
Cut the pumpkin, remove the seeds, and cut into bite size pieces.
Steam for 15 minutes in a steamer.
Remove the skin of the pumpkin and strain it into a puree.
Put (A) in a bowl and mix with a rubber spatula.
Add 1 and mix.
Add eggs and mix with a whisk.
Add (B) and mix.
Strain through a colander.
Pour 2 into a mold lined with a cooking sheet.
Bake in the oven for 30 minutes at 250 degrees.
Take it out, let it cool down, and chill it in the refrigerator overnight.
鍋に(C)を入れて加熱する。
生クリームを入れて加熱して混ぜる。
(D)を入れて混ぜる。
水を入れて混ぜる。
容器に移す。
型からケーキを取り出す。
お好みの大きさに切ってお皿に盛る。
4をかけて完成。
・A 15 cm cake mold is used.
・We use fresh cream with 35% milk fat.
・Heat the pumpkin in the microwave for 5 minutes to make it easier to cut.
・Leave the cream cheese at room temperature until soft.
・Preheat the oven to 250 degrees.
・The caramel cinnamon sauce will harden if left at room temperature, so add water 1 tablespoon at a time to adjust.
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