Placinta cu umplutura cremoasa de dovleac si ghimbir/ Pumpkin creamy pie with a ginger touch

Nu puteam sa las toamna sa treaca fara sa pregatesc o reteta cu un dovleac grasut, frumos si portocaliu!
Recunosc, vazusem si concursul Kadiei si m-a tentat foarte tare. Dovleci, bostani, adunarea la Kadia! 🙂
Si ce credeti ca am pregatit? O placinta delicioasa cu umplutura cremoasa de dovleac si pudra de ghimbir.
I could not let fall pass without preparing a recipe with a  plump, beautiful and orange pumpkin!
I admit, I saw the contest on Kadia’s blog and it tempted me greatly. Pumpkins, pumpkins, let’s meet at Kadia’s! 🙂
What do you think I prepared? A delicious pie filled with creamy pumpkin and ginger powder.

Ingrediente blat:
-25 g drojdie
-50 g unt
-2 galbenusuri
-3 linguri de zahar brun
-10 linguri faina
-vanilie
Ingrediente umplutura:
-1 kg dovleac copt
-4 linguri zahar
-1 lingurita pudra de ghimbir
-4-5 biscuiti
-vanilie
-nucsoara, cuisoare, scortisoara (mix condimente)-optional
Ingrediente bezea:
-4 albusuri
-4 linguri de zahar
Ingredients for dough:
-25 g yeast
-50 g butter
-2 yolks
-3 tablespoons brown sugar
-10 tablespoons flour
-vanilla
Ingredients for filling:
-1 kg pumpkin (coked in oven) 
-4 tablespoons sugar
-1 teaspoon of ginger powder
-4 – 5 biscuits
-vanilla
-nutmeg, cloves, cinnamon (spice mix)-optional
Ingredients for meringue:
-4 egg whites
-4 tablespoons of sugar

 

 

 

De vedete ne ocupam prima data, nu-i asa? Adica de umplutura de dovleac.
Am copt dovleacul taiat in jumatati si curatat de samburi, in cuptor, timp de 2 ore sau 2 ore jumatate (nu mai stiu exact-l-am incercat cu furculita). Cand dovleacul s-a copt, l-am pus pe  o tava la racorit.
Odata racit, il curatam de coaja, il taiem bucati si-l punem intr-un bol cu peretii inalti. Apoi il pasam cu un mixer vertical.
Pasta de dovleac obtinuta se amesteca cu zahar, ghimbir si biscuitii zdrobiti pe post de pesmet (optional mai macinati si putin mix de nucsoara, cuisoare, scortisoara). Umplutura este gata. Ne putem apuca de coca.
Probabil ca va intrebati de ce am scris fix 1 kg de dovleac copt. Nu pot sa aproximez cam cat de mare trebuie sa fie dovleacul vostru! Poate mai vreti sa faceti si alte bunatati si astfel veti sti cat sa opriti dupa ce l-ati copt.
The stars will be the first, isn’t t it? I mean pumpkin filling.
I baked pumpkin cut in half and cleaned of seeds in the oven for 2 hours or 2 hours half (I can’t remember exactly-I pierced it with a fork). When the pumpkin is cooked, we will put it on a tray to cool off.
Once cooled, I peeled and cut him in pieces and put it in a bowl with high walls. Then you’ll be mashing it with a vertical mixer.
Pumpkin cream that was obtained after mashing is mixed with sugar, ginger and crushed crackers (optional you may grind some mix of nutmeg, cloves, cinnamon). The filling is ready. We can start to prepare the dough.
You may be wondering why I’m writing 1 kg of cooked pumpkin. I can’t approximate just how big is your pumpkin! Maybe you want to do also other goodies and you will know how much you’ll need after you’ve cooked it.

Ingredientele pentru coca se pun intr-un bol si se framanta bine. Vom obtine o coca elastica pe care o ambalam in folie de plastic si o bagam la frigider unde o vom lasa 30 de minute.
Apoi coca se pune pe masa pudrata cu faina si se intinde cu o vergea si se pune in forma de copt.Put the ingredients for dough in a bowl and knead well. We’ll get an elastic dough that will be wrapped in plastic and put in the refrigerator where we’ll leave it for 30 minutes.Then put the dough on the table dusted with flour and spread with a rolling pin and place it in a baking form.

Adaugam umplutura si se baga in cuptorul preincalzit, la temperatura medie, pentru 10 minute. We’ll add the filling and we’ll put it in the oven, at medium temperature, for 15 minutes.

Intre timp se prepara bezeaua din cele 4 albusuri de oua. Se mixeaza la viteza mare pana obtinem o spuma densa dupa care adaugam zaharul si continuam sa mixam. Se obtine o bezea pufoasa care nu se desprinde de pe paletele mixerului. Cu un pos decoram placinta dupa care reintroducem forma de copt in cuptor pentru inca 20 de minute(atentie-timpul de coacere depinde de tipul de cuptor pe care-l aveti!).Placinta se serveste rece.

Meanwhile we’ll prepare meringue from the 4 egg whites. We’ll mix at high speed to obtain a dense foam, then add sugar and continue mixing. We’ll obtain a fluffy meringue that doesn’t come off the mixer blades.
Then put the meringue with a decorating bag on the pie and reintroduce form in the oven for other 20 minutes (attention-baking time depends on the type of oven you have!).
Pie is served cold.

Pofta buna! Acum sa mergem cu placinta noastra la Kadia 🙂
Bon appetit! Now let’s go with our pie at Kadia’s 🙂
6 comments
  1. Tare interesanta placinta cu dovleac copt.e de incercat.

  2. wow! Un deliciu! Am ramas fara cuvinte 😉

  3. Multumesc mult, Kadia! 🙂

  4. Johanna, este tare gustoasa! Daca ai ocazia sa o incerci sigur iti va placea :)Multumesc pentru vizita!

  5. Yumyy, ce bunatate!

  6. Ghimbirul e sfant, face minunit! Super praji!

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