Description
I propose to try has already become a classic bulk pie (really my favorite) with a new filling. Juicy and tender due to the pumpkin with the aroma of orange and ginger. And what a caramel crust with pumpkin seeds! My precious!
Ingredients
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Flour
1 cup
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Semolina
1 cup
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Sugar
1 cup
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Pumpkin
450 g
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Apple
450 g
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Orange
1 piece
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Ginger
30 g
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Pumpkin seeds
30 g
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Butter
100 g
Cooking
One hour before cooking suggest oil clean up in the freezer. Mix the flour, sugar, semolina.
Cleaned the pumpkin and apples to grate on a coarse grater. Add finely grated ginger and orange zest. If the pumpkin is too juicy, add the juice of half an orange. Mix well.
Stuffing divided into 3 parts, dry "dough" - in 4 parts (I do this by using kitchen scales). In form (I have silicone with a diameter of 24 cm) to spread the dry mixture and filling layers, starting with "test". I each layer tamped with kartoffelsalat.
The last layer of thickly strew the pumpkin seeds. From top to grate on a coarse grater frozen butter. Sprinkle 1-2 tablespoons of sugar.
Bake the cake at 150 degrees for at least an hour. If the top is too brown - cover with foil. Tart cool slightly and transfer to a dish (I turn it over one and then flip again onto another plate). Yummy!
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