Egg Yolk Cake

Name: Egg Yolk Cake
Yield: 4
Ingredients: 1 kg of pumpkin; 1 medium shredded coconut; 1/2 kg of sugar; 1 tablespoon of butter; 1 package of 100g grated cheese; 6 tablespoons of wheat flour; 1 tablespoon of baking powder; 5 eggs; 5 egg whites beaten in snow; For the topping; 1 cup of pumpkin puree; 1 cup of milk; 1 cup of sugar; 1 tablespoon of margarine

1
1 kg of pumpkin
2
1 medium shredded coconut
3
1/2 kg of sugar
4
1 tablespoon of butter
5
1 package of 100g grated cheese
6
6 tablespoons of wheat flour
7
1 tablespoon of baking powder
8
5 eggs
9
5 egg whites beaten in snow
10
For the topping
11
1 cup of pumpkin puree
12
1 cup of milk
13
1 cup of sugar
14
1 tablespoon of margarine

Ingredients

1
1 kg of pumpkin
2
1 medium shredded coconut
3
1/2 kg of sugar
4
1 tablespoon of butter
5
1 package of 100g grated cheese
6
6 tablespoons of wheat flour
7
1 tablespoon of baking powder
8
5 eggs
9
5 egg whites beaten in snow
10
For the topping
11
1 cup of pumpkin puree
12
1 cup of milk
13
1 cup of sugar
14
1 tablespoon of margarine

Directions

1
Make a sweet with the pumpkin, coconut, and sugar, letting it cook for about 20 minutes
2
When ready, blend in a blender
3
Then set aside one cup of the sweet and reserve
4
Add to the remaining sweet the butter, grated cheese, wheat flour, baking powder, and eggs
5
Mix everything well and put it in an oven-safe round cake pan greased and floured
6
Make the topping: cook all the ingredients over low heat until thickened
7
When thickening, stir a bit
8
Remove from heat and cover the cake (which should be fully baked).