Ingredients: flour, cold (ice) water, pumpkin, cream 30-33% (can be replaced with sour cream if there is no cream), egg yolks (if there are not enough eggs, you can put whole 3 pieces), cognac, butter, ground ginger, cinnamon, sugar, salt, lemon peel
Cooking method:
1. The pumpkin for the filling must be cleaned of skin and fibers with seeds, cut into slices. It is very convenient to cook the pumpkin in a double boiler (20-25 minutes), but you can just boil or bake it. The peeled pulp should be 400 grams.
2. For the dough, combine cold butter, flour and salt and chop with a knife until crumbs form. It is very convenient to make crumbs with a blender. 3. Add cognac or rum, egg yolk and about 100 ml of very cold water to form a dough.
4. Now you need to quickly knead the dough, wrap it in a film and put it in the refrigerator for 30 minutes. 5. Once the pumpkin is done and completely soft, let the excess water drain if you boiled it in water.
6. We turn the finished pumpkin into a puree along with cognac, sugar and spices. 7. Place the lemon in boiling water for 1-2 minutes, then remove the zest with a fine grater. Boiling water will remove harmful substances that are sometimes treated with lemons, as well as enhance the flavor of the zest.
8. Add the yolks mixed with cream and lemon (lime) zest to the pumpkin puree. Mix well and the filling is ready. 9. We return to the test. We spread them a wide shape with small sides. Pour the filling over the base and bake in the oven for about 40 minutes until the filling is completely set.
10. The finished cake must be completely cooled, sprinkled with powdered sugar, cut into pieces and served with real English tea. Happy tea!