4 cups of pumpkin puree (see recipe)
For the filling
2 large containers of raspberry or jabuticaba gelatin - 320 g each
3 cups of canned pumpkin puree - 720 g each
1 cup of dry white wine - 240 ml
4 cans of pumpkin in a syrup - 450 g each
For the cream
3 liters of milk
10 eggs
2 cups of cornstarch - 360 g
2 cups of tapioca flour - 220 g
4 tablespoons of vanilla extract - 60 ml
4 cups of pumpkin puree (see recipe)
For the filling
2 large containers of raspberry or jabuticaba gelatin - 320 g each
3 cups of canned pumpkin puree - 720 g each
1 cup of dry white wine - 240 ml
4 cans of pumpkin in a syrup - 450 g each
For the cream
3 liters of milk
10 eggs
2 cups of cornstarch - 360 g
2 cups of tapioca flour - 220 g
4 tablespoons of vanilla extract - 60 ml
Cut each cake in half
Fill with gelatin
Cut into small cubes, about 2.5 cm
Place the cubes at the bottom of bowls
Cover with a mixture prepared with canned pumpkin puree and wine
Gently press down
Top with the drained and sliced pumpkins or pears
For the cream
Heat the milk to a boil
Let it rest for 10 minutes
Beat the eggs with cornstarch until pale and slightly thickened
Add tapioca flour and vanilla extract
Add half of the hot milk, mix well and pour over the remaining milk
Heat over low heat, stirring constantly, until slightly thickened
Do not overcook, as it may curdle
(For greater safety, can be done in a double boiler)
Remove from heat, strain through a sieve
Dust lightly with cornstarch to prevent skin formation, and let cool to room temperature
Pour into bowls with cake and fruit
Cover and refrigerate for at least 50%.