Summary

Ingredients

• 150 g whole wheat flour
• 150 g wheat flour type 1050
• 20 g yeast, fresh
• 150 ml water, lukewarm
• 1 pinch (s) sugar
• 50 g butter, soft, plus a little butter for reasin
• 1 teaspoon salt
• 400 g Hokkaido pumpkin (se)
• 40 ml heavy cream
• 1 egg (s)
• 150 g Goronzola or other blue cheese
• some salt and pepper
• parsley

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Instructions

1. Mix the flour in a bowl and make a well in the middle. Crumble the yeast in approx. 70 ml of lukewarm water, add the sugar and dissolve the yeast by stirring. Pour the dissolved yeast into the well and dust with a little flour. Cover and let rise in a warm place for about 10 minutes.
2. Now knead the dough with the remaining water, butter and salt. I prefer to do this with my hands, until the typical yeast dough consistency is reached: elastic, but no longer sticky! Cover and let the dough rise in a warm place for about 45 minutes.
3. In the meantime, wash the pumpkin and peel off the unsightly spots. Then cut the pumpkin into strips 2 - 3 mm thick.
4. Whisk the cream with the egg and season with salt and pepper. Cut the Gorgonzola into approx. 1 cm cubes.
5. Grease a 28 springform pan.
6. Knead the yeast dough briefly with floured hands and press it into the springform pan. Distribute the pumpkin wedges as evenly as possible in a circle on the dough, pour the cream and egg mixture over them and spread the gorgonzola cubes on top. Possibly sprinkle some salt on top and let the cake rest for 10 minutes.
7. Meanwhile preheat the oven to 180 degrees.
8. Bake the cake on the middle rack for about 35 minutes and sprinkle with parsley to taste.
9. 220 Kcal per serving with 4 pieces.