Cook Time | 80 minutes |
Servings |
Ingredients
Dough:
- 180 gram Flour wheat / Flour
- 110 gram Butter
- 1 tablespoon Sugar
- 1 pinch Salt
- 30-50 ml Water ice
Filling:
- 400 gram Vegetable puree pumpkin
- 3 pieces Chicken eggs
- 100 ml Cream fat
- 100 gram Brown sugar
- 1 teaspoon Cinnamon
- Ginger (ground)
- 1 tablespoon Potato starch
Nut layer:
- 1 handful Walnuts pecans or walnuts
- 1 tablespoon Brown sugar
Ingredients
Dough:
Filling:
Nut layer:
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Instructions
- Get the dough out of the refrigerator, roll out thinly and line the form d 22-23 cm, oiled so that high sides are formed, cut off the excess with scissors. The edges are well pressed to the form. You can cut leaves, flowers, or other shapes from the scraps and glue them to the sides with egg white. Put the form together with the dough in the freezer for 30 minutes.
- Pour the filling on top. Put the cake pan in a larger shape or on a baking sheet, so as not to spoil the bottom of the oven if the filling flows over the edge, which sometimes happens. Bake at 170 * C for about 1 hour. The center of the finished cake will tremble slightly. Take the cake out of the oven and leave it in the form at room temperature until it cools down. Then put in the refrigerator for at least 6-8 hours.
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