Pumpkin Cake

Ingredients

• 200 g Flour
• 125 g butter
• 1 egg
• 1 tsp salt
• 1 tbsp sugar
• 600 g muskmelon pumpkin flesh
• 150 g sugar
• 1 tbsp Cornstarch
• 100 ml whipping cream
• 2 tbsp crème fraîche
• 1 pinch cayenne pepper
• 0.5 untreated lemon (juice and zest)
• 4 eggs
• 50 ml whipping cream

Instructions

1. 1.

   Knead flour, butter, egg, salt, and sugar into a shortcrust dough and chill for about 30 minutes.

2. 2.

   Dice the pumpkin flesh and simmer with 100 ml water for about 20 minutes until soft. Drain well (reserve the pumpkin liquid) and puree finely. Let it cool completely; the puree should be smooth, add some reserved liquid if needed.

3. 3.

   Stir the cooled pumpkin puree with sugar, cornstarch, cream, crème fraîche, cayenne pepper, lemon juice, and zest. Whisk the eggs with the remaining cream, then fold into the mixture.

4. 4.

   Preheat the oven to 180°C fan. Press the dough into a pie tin, shape a rim, and line the bottom. Spread the pumpkin mixture over the crust and smooth the top. Bake in the hot oven for about 45 minutes.

5. 5.

   Let it cool in the tin, then cut into pieces and serve.