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Diane Segal Teel
Sweet pumpkin rosemary pie
Dessert, cake with a base of candy cakes with monchou, crème fraîche, sugar, pumpkin and cinnamon sugar.
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Ingredients
Directions
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Preheat the oven to 160 ° C.
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Line the bottom of the spring form with baking paper and grease the edges.
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Melt the butter in a saucepan.
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Grind the candy cakes in the food processor. Mix in the butter.
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Spoon the mixture into the spring form and press well.
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Mix the fresh cream cheese, crème fraîche, granulated sugar and biscuits with a whisk together.
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Add 1 to 1 eggs.
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Spoon the mixture over the cookie base into the mold. Bake the cake for about 25 minutes in the middle of the oven until the filling has solidified.
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Meanwhile, halve the bottle gourd in the length. Use only the neck, the part with wires and pips is not used.
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Peel the pumpkin. Cut the flesh into half-sized moons of 1 mm thick. If necessary, use a food processor or mandolin (special slicer).
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Remove the cake from the oven and leave the oven on.
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Stick the pumpkin slices as petals upright in the warm pie filling. Start with the large slices and work from the outside to the inside, until you have a circle of Ø 6 cm in the middle.
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First put some pumpkin slices on a flat surface so that the filling does not come up with the baking.
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Continue with the pumpkin slices as petals so that you get a big flower.
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Spread the cinnamon sugar evenly over the cake.
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Cover the cake with aluminum foil. Bake in the oven for about 1 hour. Remove the foil after 30 min. After baking, turn off the oven, leave the cake in the oven for 1 hour.
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Leave to cool down outside the oven.
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Nutrition
345Calories
Sodium7% DV160mg
Fat37% DV24g
Protein10% DV5g
Carbs9% DV26g
Fiber4% DV1g
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