John Myers
Ingredients for 1 servings:
- 400 g wheat flour
- 1 tsp, leveled salt
- 1 egg(s)
- 200 g butter or margarine, soft
- 2 tbsp water
- 60 g pumpkin seeds, chopped
- 500 g pumpkin flesh, coarsely grated
- 150 g cheese (Gruyere), grated
- 6 eggs
- 250 ml milk
- 400 g sour cream
- Salt and pepper, white
- coriander
- turmeric
- Fat, for the tray
Instructions
Working time approx. 40 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 40 minutes
Sift flour into a mixing bowl. Add salt, egg, butter or margarine, and water. Using a dough hook, mix everything thoroughly, first on the lowest speed and then on the highest speed. Then knead on a floured surface until you have a smooth dough, then fold in the pumpkin seeds. If the dough is sticky, wrap it in foil and refrigerate for 20 minutes. Roll out the dough on a greased baking sheet and bake in a preheated oven at 160°C for 10 minutes. Then let it cool slightly. Do not turn the oven off. In the meantime, mix together the eggs, milk, and sour cream. Season with salt, white pepper, coriander, and turmeric, and stir in the grated pumpkin and cheese. Spread the mixture onto the pre-baked base and bake at 160°C for about 35 minutes. The cake can be served warm or cold.
Facebook Comments