Pumpkin puree
6 eggs
6 tablespoons of butter, softened
6 tablespoons of all-purpose flour
1 teaspoon of baking powder
Refrigerated filling
1/2 cup of chopped strawberries
1/2 cup of raisins
1/2 cup of chopped walnuts
4 tablespoons of brandy
300g of dark chocolate
1 cup of cream cheese (softened)
1 can of heavy cream
Topping
1 can of heavy cream
200g of milk chocolate
Pumpkin puree
6 eggs
6 tablespoons of butter, softened
6 tablespoons of all-purpose flour
1 teaspoon of baking powder
Refrigerated filling
1/2 cup of chopped strawberries
1/2 cup of raisins
1/2 cup of chopped walnuts
4 tablespoons of brandy
300g of dark chocolate
1 cup of cream cheese (softened)
1 can of heavy cream
Topping
1 can of heavy cream
200g of milk chocolate
Pumpkin puree: beat the egg whites until stiff
Add the yolks, one at a time, and continue beating
Join the butter and still beat
Remove from the mixer and add the flour with baking powder and mix gently
Bake in a low oven
Filling: place the strawberries, raisins, and walnuts in a bowl, moisten with 3 tablespoons of brandy
Let it sit for 1 hour
Melt the chocolate in a water bath
Join the heavy cream and cheese, beat well, and add the drained fruit and half of the cake crumb
Line a round refrigerator container with parchment paper
Cut thin slices from the remaining cake and arrange them around the container to cover the entire side and bottom
Soak with the remaining brandy and place the filling
Cover with more cake slices and refrigerate, covered with parchment paper, until the next day
Topping: warm the heavy cream
Remove from heat and join the chopped chocolate
Mix until dissolved
Unmold the dessert and cover with still-warm chocolate
Garnish with strawberries and serve chilled.
