Pumpkin pie with orange and dried apricots

Peel the pumpkin and orange, setting aside half of the orange for garnish. Dice the fruit and vegetable and place in a blender. Be sure to remove the seeds from the orange and trim off as much of the white zest as possible, as it will be bitter.

Add half of the chopped dried apricots, reserving the rest for garnish. Blend everything in a blender until you have a puree with small chunks mixed in. Use a plastic blade to prevent the orange and pumpkin from oxidizing. Alternatively, grind everything in a meat grinder with a coarse grinder.

Beat eggs with sugar until white and airy.

We extinguish the baking soda with vinegar and mix it well so that all the particles react and there are no lumps of soda in the dough afterwards.

Stop the mixer and pour the resulting mixture into the egg mixture. Mix for 10-20 seconds.

Add the filling, blended in a blender, and mix until it is evenly distributed and does not settle to the bottom.

Add the sifted flour in small portions and mix everything well before adding a new portion.

Take a 26 cm diameter hinged pan, line the bottom with parchment paper, and grease the sides with sunflower oil. This will prevent the cake from sticking and make it easier to remove from the pan.

Pour the fragrant batter into the pan and turn it clockwise with your palms several times to even out the surface. Otherwise, the pie will be lopsided. You can make the cake into one layer or divide the batter into two and bake them separately to avoid cutting.

Bake in a preheated oven at 180-200°C for 45-50 minutes. If you're dividing the cake into two layers, bake for 10-15 minutes.

Prepare the cream. Whip the chilled sour cream with the sifted powdered sugar until smooth.

Let the pie cool completely and only then remove it from the pan and cut it in half.

Grease the first cake layer with half of the cream, spreading it evenly with a flexible silicone spatula or pastry spatula.

Cover it with the second layer of cake. Spread the cream not only on top but also around the edges. Decorate it with dried apricots and cranberries in a clockwise circle. Then arrange the sliced ​​apples and oranges in the center, fanning them out.