Recipe (english)

Flamm cake with Hokkaido pumpkin

Flamm cake with Hokkaido pumpkin
Quantity Ingredient
250 g Wheat Flour Type 405
6 tbsp Milk
0,5 tsp Sugar
20 g Yeast
1 Organic egg
1 tbsp Maize Germ Oil
0,5 tsp Salt
200 g Cream Fraiche
Pepper from the mill
Nutmeg Nutmeg
150 g Hokkaido Pumpkin
10 g Butter
Dried Thyme
20 g Pumpkin seeds

Flamm cake with Hokkaido pumpkin best prepared with an organic Hokkaido pumpkin, because the pumpkin skin can be eaten with. For the yeast dough, pour the flour into a mixing bowl. Heat milk with sugar lukewarm and dissolve fresh yeast in it. Pour the yeast milk into the flour, add a medium organic egg, corn oil and 1/2 teaspoon salt and knead. If necessary, add a few drops of milk until the yeast dough loosely separates from the rim of the bowl. Cover the yeast dough and let it rise for about 30 minutes in a warm place. Preheat oven to 200°. Line a baking tray with baking paper. Place the yeast dough on the baking sheet, pull out to form an elongated thin flat cake and form a small edge. Spread the Flamm cake with cream fraiche and season with pepper from the mill, salt and nutmeg. Rinse Hokkaido pumpkin, dry and halve. Remove the cores and fibres with a spoon. Hokkaido pumpkin best with the Allesschneider in approx. 3 mm thin slices cut and spread on the flame cake. Melt the butter and brush it into the Hokkaido pumpkin. Sprinkle thyme over the flame cake with Hokkaido pumpkin and spread pumpkin seeds over it. Flamm cake with Hokkaido pumpkin on the middle rail bake about 30 minutes.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
599 kcal
67 g
17 g
37 g

(C)opyright by Marions Kochbuch