Pumpkin Pie Village Mountain

A great cake recipe for any occasion:

(*) Cake springform pan of in about 25 cm ø.

Heat the milk in a saucepan, add salt and pumpkin cubes and make this meanwhile ten minutes. Mash directly in the saucepan and cool the quantity.

Separate the egg whites from the egg yolks. Mix the egg yolks, 2/3 of the sugar and the vanilla sugar with a whisk until the mixture is pale. Stir this together with all the remaining ingredients – except the egg whites, the remaining sugar and the pine nuts – into the pumpkin puree.

Beat the egg whites until stiff, add the remaining sugar and continue beating briefly, fold the egg white mixture into the pumpkin mixture.

Brush the cake springform pan with butter and dust with flour. Fill the mixture into the mold and sprinkle the pine nuts on top.

Bake in the oven heated to 180 °C on the lowest rack for about sixty min. Cool the cake, remove from the mold and dust with powdered sugar.

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