Sweet Pumpkin and Apple Cake
- For filling
- 400 grams peeled, seeded and diced Crookneck pumpkin
- 150 grams sugar
- 1 tablespoon cornstarch
- 2 tablespoons Crème fraiche
- 2 tablespoons soaked raisins
- 2 sour Apple
- 1 teaspoon cayenne pepper
- 1 teaspoon grated Lemon peel
- ½ lemon (juice)
- 2 eggs
- 4 tablespoons Whipped cream
- 2 tablespoons Apricot jam
For the dough, mix the flour, butter, egg, salt and sugar. Knead until the dough comes together. Cover with plastic wrap and refrigerate for 1 hour.
For the filling, simmer the squash in100 ml (approximately 1/2 cup) of water for about 20 minutes. Drain well and puree. Cool completely. The pumpkin puree should be fairly smooth, add some pumpkin cooking water if necessary.
Preheat the oven to 180°C (approximately 350°F). Peel the apples, core with a coring device, then cut crosswise into thin, round slices.
Stir together the cooled pumpkin puree, sugar, cornstarch, creme fraiche, cayenne pepper, drained raisins and lemon juice. Mix together the eggs and cream, then stir into the pumpkin mixture.
Roll out the shortcrust on a floured work surface. Place it in the springform pan and form a 4 cm (approximately 1 1/2 inches) crust. Evenly spread the pumpkin mixture onto the dough. Distribute the apple slices on top. Bake for 40-45 minutes.
Warm the apricot jam with 2 tablespoons water until smooth. Remove the cake from the oven and immediately brush the apples with the apricot jam.
Let the cake cool in the pan before unmolding. Transfer to a serving plate and garnish if desired with edible flowers.