Ingredients
- For the dough
- For the topping
Preparation
- Sieve the flour into a bowl and add salt.
- Work in the butter cut into small pieces and add water. Knead until it is nice and pliable.
- Cover and keep in a cool place for about 30 minutes.
- In the meantime cube the pumpkin and cook in the apple juice for approximately 15 minutes or until soft.
- Drain well and puree coarsely.
- Mix in the eggs, crème fraîche, cayenne pepper, curry powder and lemon juice.
- Dice the ham and stir into the pumpkin mixture.
- Now roll out the cool dough and line a large shallow cake tin (approximately 30 cm diameter).
- Add the pumpkin mixture, spread it evenly, sprinkle with pumpkin seeds and put in the over for approximately 50 minutes (top/bottom heat: 170 - 200 °C, hot air: 150 - 180 °C).
- Tip: This recipe serves 6-8 if the cake is served as dessert.
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