Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 120 minuti |
Ingredients
| 200 g | powdered sugar |
| q.b. | table salt |
| 250 g | butter |
| 500 g | 00 flour |
| q.b. | vanilla essence |
| 4 | egg yolk |
| 70 g | cane sugar |
| 1 | big egg |
| 1 shot | marsala |
| 180 mL | whipping cream Sterilgarda |
| q.b. | ground cinnamon |
| q.b. | nutmeg |
| q.b. | fresh ginger root to grate |
| 800 g | already cleaned pumpkin |
Preparation
- Place the flour, cold butter from the refrigerator and a pinch of salt in a mixer, then blend everything together.
- Knead with your hands for a few minutes until you obtain a soft, compact dough.
- Now form a ball, wrap it in cling film and leave to rest in the fridge for at least half an hour.
- Clean the pumpkin, remove the seeds and peel, cut it into pieces and cook it in a preheated oven at 200°, covered with aluminum foil, for 45 minutes.
- Transfer the pumpkin to a bowl and mash it well with a spoon or fork, adding the brown sugar, egg and Sterilgarda cream.
- Add the nutmeg and cinnamon, the Marsala and the grated ginger to the mixture.
- Transfer the mixture to a saucepan and heat over low heat for 5-10 minutes, stirring.
- Roll out the shortcrust pastry with a rolling pin until you obtain a layer about 5 mm thick.
- Place in a mold adding the pumpkin cream.
- Bake the cake in a preheated oven at 200° for the first 20 minutes and then at 180° for another 30 minutes.
Score the chestnuts with a knife and throw them into boiling water to boil for about 30 minutes Coarsely chop the dark chocolate and pour it into a bowl ...
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