Sweet Pumpkin Cake

Ingredients

• 150 g flour
• 100 g butter
• 1 egg
• 1 tsp salt
• 1 tbsp sugar
• 400 g muskmelon (peeled, seeded and diced)
• 150 g sugar
• 1 tbsp Cornstarch
• 2 tbsp crème fraîche
• 1 tsp Cayenne pepper
• 1 tsp grated lemon zest
• 0.5 lemon (juice)
• 2 Eggs
• 4 tbsp whipping cream
• 100 ml whipped cream (stiffly beaten)
• ground nutmeg

Instructions

1. 1.

   Knead flour, butter, egg, salt and sugar into a shortcrust dough and chill for 1 hour.

2. 2.

   Simmer the pumpkin cubes with 100 ml water for about 20 minutes. Drain well (reserve the pumpkin liquid) and puree. Let completely cool. The pumpkin puree should be quite smooth; if needed add some of the reserved liquid.

3. 3.

   Stir the cooled pumpkin puree with sugar, cornstarch, crème fraîche, cayenne pepper, lemon juice and zest. Beat eggs with cream, add to the mixture and stir in.

4. 4.

   Preheat the oven to 180 °C fan‑forced. Roll out the shortcrust dough on a floured surface and place it in a springform pan. Raise an edge about 4 cm high, spread the pumpkin filling over the dough and smooth the top. Bake in the hot oven for about 40–45 minutes.

5. 5.

   Let cool in the pan, then remove from the pan and serve slices with a dollop of whipped cream and a pinch of nutmeg.

6. 6.