Vogtlaendische Pumpkin Pie

Try this delicious cake recipe:

Crumble flour and clarified butter with your hands until you get even, fine crumbles. Sprinkle sugar, salt and 3 tbsp cold water evenly over the top. Knead the dough with your hands and form into a ball. Roll out. Spread a greased tart springform pan with the dough, form a 3 cm high rim and set aside to cool for an hour with the lid closed. In the meantime, remove the peel from the pumpkin and dice it. Steam in a little water, salt and vinegar for 15 min until soft. Drain and crush. Cream butter and sugar. Separate the eggs. Stir the egg yolks into the butter. Add cinnamon and ginger. Stir cornstarch and Kübismus into the cream. Bake the cake springform pan with the pastry base in the oven at 200 °C for 20 min. Whip the egg whites to stiff peaks and fold into the pumpkin cream. Spread everything evenly on the pastry base and bake for another 25 min. Bring to the table immediately hot. This tart is delicious with coffee or as a dessert.

For a cake springform pan of 28 cm ø.

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