When you get a piece of pumpkin and you start to think what to do with it, and you already want something sweet and creamy.
For the cake base:
- 25 dag ground petit beurre cookies
- 5 dag ground hazelnuts
- 5 dag ground poppy seed
- 5 dag sugar
- 6 dag melted butter
- 1 tablespoon oil
- 5 tablespoons water
- 30 dag fresh cottage cheese
- 22 dag sugar
- 1 vanilla flavored sugar
- 40 dag pumpkin puree (squash also works)
- 5 eggs
- 3 tablespoons flour
Preheat the oven to 180°C and cover the baking pan with baking paper.
Mix the base ingredients together thoroughly (the mixture will be pretty loose), cover the bottom of the baking pan with it and also the sides of the pan by pressing with your fingers (so you make it as even as possible and it will bake evenly).
Put it into the oven for about 10 minutes and take it out to cool.
Take the mixer and mix (at the lowest speed possible) cheese, sugar and vanilla flavored sugar. After a minute or two, add the pumpkin puree (it has to be room temperature) and then add one by one egg.
Mix in by hand the flour, spices, and salt.
(This mixture will be liquid).
Pour this mixture over the already baked and cooled base and then put it all back into the oven to bake at 180°C for about an 1h and 20 minutes. You will know this is done when you start to see cracks forming at the edges of the cake.
Leave it to cool at room temperature and then put it in the fridge for a couple of hours. After it's thoroughly cooled, cut and serve.
Pumpkin puree recipe:
Heat up the oven to 200°C and cover the baking pan with aluminum foil.
Cut the pumpkin in half, remove the seeds and roast it until it gets soft about 1 hour.
While the pumpkin is still hot, take a spoon and take out the pulp (pumpkin meat).
Take a blender and make the puree out of the pulp.
Let it cool and then you can use it in your meals or you can also store it in the fridge or freezer (it can last only 2 or 3 days’ max if you're keeping it in the fridge).
You can decorate it with whipped cream.