A great cake recipe for any occasion:
1. for the dough, quickly prepare all ingredients with a pinch of salt to a smooth dough, form into a ball, wrap in foil, put to cool for 1 hour.
2. cut pumpkin flesh into pieces, with a little whipped cream in a saucepan with the lid closed stew for 10 min until soft. Cool and finely mash with syrup, remaining whipped cream and custard powder.
Fold in whole eggs and egg yolks. Grease the tart pan and dust with flour.
Roll out the dough thinly on a floured surface, line the pan with it and draw the edge. 5.
5. prick the bottom a few times with a fork, cover with parchment paper, spread the pulses evenly on top and bake in the oven at 175 °C for 10 minutes.
Remove the paper with the pulses, spread the pumpkin filling evenly on the dough and bake the pie for another 40 minutes at 200 degrees.