Sweet Pumpkin Cake

Ingredients

• 150 g flour
• 100 g cold butter
• 2 tbsp sugar
• 1 pinch salt
• 1 egg
• 400 g pumpkin flesh (from peeled muskmelon pumpkin)
• 125 g crème double
• 125 ml milk
• 150 g brown sugar
• 0.25 tsp cinnamon
• 1 tsp ground cloves
• 1 tsp ground ginger
• 3 eggs
• soft butter (for the pan)
• 200 ml whipping cream

Instructions

1. 1.

   Knead the flour with the butter, sugar, salt and egg into a shortcrust dough. Wrap in cling film and let rest in the refrigerator for 1 hour.

2. 2.

   Preheat the oven to 200 °C fan‑forced. Cut the pumpkin flesh into small pieces and put them in a pot. Cook with 100 ml water until soft in 15–20 minutes. Drain well in a sieve, then puree and mix thoroughly with the milk, crème double, sugar, spices and eggs. Grease the pie tin with soft butter. Roll out the dough between two sheets of cling film to a 26 cm thin circle and line the tin with it. Trim excess dough from the edges and press down. Prick the base several times with a fork, spread the pumpkin filling over it and bake in the hot oven for about 1 hour. Whip the cream stiffly, fill a piping bag with a star tip and decorate the cake by spraying the whipped cream on top. Serve decorated with marzipan sheets if desired.