IngredientsFor dough- 300g of flour - 1 egg - 150g of butter - 2 tblspoons of water - a pinch of salt For the filling- 1 butternut squash pumkin (about 1kg of clean pumpkin pulp) - 200ml of heavy whipping cream - 70g of sugar - 1 egg - 1 small glass of Marsala Wine - ground cinnamon and nutmeg
To make the whipped cream look here! |
Clean and slice the pumpkin. Put the pumpkin pieces in an oven pan on an aluminum foil. |
Cover them with aluminum foil and cook for an hour at 200°C (400F), until the pumpkin is soft enough to be smashed with a fork. |
Turn the oven off and leave the pumpkin not covered inside for another 30 min, so it will get dry. It is really important that the pumpkin is not wet, eventually you can leave it in the oven at low temperature for more time. |
While the pumpkin is cooking, make the dough. In a bowl mix the flour with the cold butter until they form fine crumbs. Then add the sugar and one egg. |
Mix everything with a fork. Now add 1 or 2 tablespoons of water and form a ball. If it doesn't stick, add one more spoon of water. |
Once you have a ball of dough, wrap it and let it rest in the refrigerator for about 30 min. |
Once the pumpkin is cooked and dry enough, put it in a blender and smash it. You need to get a dense cream. Put it in a pot. |
Add the sugar, one egg and the whipping cream. |
Add nutmeg and cinnamon to taste and mix. Add the Marsala wine and stir. |
Stirring constantly, cook it at medium heat for 10 min, to get it more dense. |
Preheat the oven at 200°C (400F). |
Put the pupkin mixture in the cake and spread it. With the leftover of the dough you can make some decoration on top of the cake. |
Cook it 25min at 200°C (400F) and then other 20min at 180°C (360F) without opening the oven. |
Let the cake cool at room temperature. Before serving you can make the whipped cream (look the recipe here) to put on top. Serve cold. |
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