Summary

Ingredients

• 400 g wheat flour
• 1 teaspoon, leveled salt
• 1 egg (s)
• 200 g butter or mararine, soft
• 2 tablespoon water
• 60 g pumpkin seeds, chopped
• 500 g pumpkin meat, coarsely rated
• 150 g cheese (Gruyère), rated
• 6 egg (s)
• 250 ml milk
• 400 g sour cream
• Salt and pepper, white
• coriander
• turmeric
• Fat, for the tin

Print Recipe Pin Recipe

Instructions

1. Sift the flour into a mixing bowl. Add salt, egg, butter or margarine and water and work everything through with the dough hook first on the lowest, then on the highest setting. Then knead into a smooth dough on a floured surface and work in the pumpkin seeds. If the dough then sticks, put it in foil in the refrigerator for 20 minutes.
2. Roll out the dough on a greased baking sheet and prebake in a preheated oven at 160 ° C for 10 minutes. Then let it cool down a bit. Do not switch off the oven.
3. In the meantime, mix the eggs, milk and sour cream, season with salt, white pepper, coriander and turmeric and stir in the pumpkin and cheese grated. Spread the mixture on the pre-baked base and bake at 160 ° C hot air for about 35 minutes.
4. You can serve the cake warm or cold.