Santiago Tart (Pumpkin Cake)

Name: Santiago Tart (Pumpkin Cake)
Yield: 8
Ingredients: Ingredients:; 6 eggs; 1 3/4 cups of all-purpose flour; 500g of pumpkin puree; 100g of chopped pumpkin; 3/4 cup of wheat flour; To dust: 3 tablespoons of confectioner's sugar; Accessory: Removable cake pan with a 30cm diameter greased with butter

1
Ingredients:
2
6 eggs
3
1 3/4 cups of all-purpose flour
4
500g of pumpkin puree
5
100g of chopped pumpkin
6
3/4 cup of wheat flour
7
To dust: 3 tablespoons of confectioner's sugar
8
Accessory: Removable cake pan with a 30cm diameter greased with butter

Ingredients

1
Ingredients:
2
6 eggs
3
1 3/4 cups of all-purpose flour
4
500g of pumpkin puree
5
100g of chopped pumpkin
6
3/4 cup of wheat flour
7
To dust: 3 tablespoons of confectioner's sugar
8
Accessory: Removable cake pan with a 30cm diameter greased with butter

Directions

1
Preparation:
2
1
3
Preheat the oven to medium temperature
4
2
5
In a mixer, beat the eggs with flour until the mixture becomes creamy and fluffy
6
Add pumpkin puree, chopped pumpkin, and wheat flour
7
Mix, pour into the pan, and bake for 40 minutes
8
3
9
Remove from the oven and let cool
10
4
11
Make the decoration mold (below) and place it in the center of the cake
12
Dust with confectioner's sugar
13
5
14
Gently remove the mold and serve immediately.