Oriental pumpkin cake

Ingredients for 6 servings:

• 500 g Hokkaido pumpkin(s), diced
• 500 g Hokkaido pumpkin(s) or butternut squash, grated
• 2 tsp vegetable broth, instant
• 1 tbsp flaxseed, crushed
• 1 tbsp spice mix for herb butter
• 1 tbsp black cumin, whole
• ½ tsp cumin powder
• 1 roll of (to taste) dough from the refrigerated section
• 200 g sour cream
• 200 g processed cheese, e.g. Gouda processed cheese

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

vegetarian and without egg and onions

If you’re preparing the pumpkin raw, pre-boil the pumpkin cubes for 15 minutes in 300 ml of water, squeeze them out lightly, and then continue processing. The grated pumpkin can be used raw. Preheat the oven to 195°C. Or: Use “Preparation Made Easy”: Halve the pumpkin(s). Remove the stem and the soft insides, including the seeds. Place them in the oven with the open sides facing up and let them soften for 25 minutes at approximately 140°C. When the edges begin to turn dark, the pumpkin is soft enough. The skin of the butternut squash can then be easily peeled off. The pumpkin flesh can be grated without any effort. The Hokkaido pumpkin doesn’t need to be peeled and is therefore easy to dice. The oven is now hot and can be preheated to 195°C for baking the cake. Mix the pumpkin cubes and grated pumpkin with the bouillon powder, flaxseed, and spices in a bowl. Spread the puff pastry on the baking paper on a small baking sheet. Bake for 15 minutes at 195°C (top/bottom heat) on the middle rack. Meanwhile, combine the sour cream and processed cheese topping. Cover the dough with the pumpkin mixture. Spread the topping in stripes over the pumpkin (especially around the edges). Bake for another 25-30 minutes (depending on the oven) at 195°C (top/bottom heat). The cake should be nicely browned. Then let it cool slightly, cut into slices, and enjoy with fresh salad. It’s also a hit served cold at a buffet!