Pumpkin Cake

Quickly knead flour, 1 tbsp sugar, a pinch of salt, 125 g cold butter (in pieces), 1 egg and a dash of fruit vinegar into a smooth shortcrust pastry.

Flatten the dough, wrap it in cling film and let it rest in the fridge for about 30 minutes.

Cut the peeled pumpkin into cubes and toss with maple syrup, cinnamon, nutmeg and ground cloves.

Melt 50 g butter in a pan, sauté the pumpkin while stirring, then pour in the milk and simmer until soft.

Purée the pumpkin together with the cooking liquid until smooth and let it cool completely.

Preheat the oven to 180 °C fan (or 200 °C conventional) and prepare a 28 cm springform pan.

Roll the dough thinly between baking papers, line the springform with it and press up a small rim.

Separate the eggs. Stir the egg yolks, cream, cornstarch and the remaining sugar into the cooled pumpkin purée until smooth.

Whip the egg whites until stiff and gently fold them into the pumpkin mixture.

Spread the filling over the crust and bake the cake for about 40 minutes. Let it cool briefly in the pan afterwards.