Pumpkin SABI Cake

Ingredients

DOUGH:

175 g plain flour
25 g powdered sugar
100 g SABI butter
1 pc egg

FILLING:

1 pc small hokkaido pumpkin or 0.5 l ready pumpkin puree
200 ml SABI whipping cream
3 pcs eggs
250 g Delicious SABI spread
125 g granulated sugar
juice and zest of one lemon
salt
1 tsp vanilla extract
spice mix: 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp cloves, 1/4 tsp nutmeg.

Procedure

1. Place butter in the freezer. Mix flour and sugar and blend with chilled butter cut into small cubes. Add egg and mix for several minutes. Finally, form the dough into one "lump", wrap in foil, and let rest in the fridge for an hour.

2. Roll out the chilled dough on a lightly floured board into a circle so that it overhangs the edges of the form. Transfer dough to a low tart pan, press onto bottom, prick with a fork, and bake for about 20-25 minutes at 200°C.

3. Remove seeds and pulp from pumpkin and cut into slices. Pour water on a baking tray to prevent burning and bake pumpkin in a preheated oven at 160°C until soft. Blend baked pumpkin and measure 0.5 l puree. Ready pumpkin puree can also be used.

4. Add SABI whipping cream and eggs to 0.5 liters of pumpkin puree and blend until smooth. Add Delicious SABI spread, sugar, lemon juice and zest, a pinch of salt, and spice mix. Mix well.

5. Pour filling into pre-baked crust and bake at 170°C for about 45 minutes (preferably with fan).