A great cake recipe for any occasion:
Gratin mixture: beat egg yolks and powdered sugar. Stir in cream, juice of one lemon, schnapps.
Pumpkin brittle: bring water with sugar to a boil, add pumpkin seeds and stir to make light caramel. Add pumpkin oil, pour all together on sheet pan and cool. Reserve 16 seeds, grind the rest.
Pumpkin pulp: cook pumpkin flesh with all ingredients, crush, cool.
Strawberry juice: Mix all ingredients, collect juice after 2 hours. Crush with a few fruits.
Pumpkin glace: make sugar and water to caramel. Whisk eggs and milk, heat to 82 degrees with pumpkin pulp. Add amaretto, strain and chill and ripen for 24 hours. Freeze.
Strawberry tart: Bake 2 mm thin puff pastry in 200 °C oven for approx.
12 minutes. Cut out circles of 10 cm, caramelize with sugar in the stove at 250 °C under top heat. Beat ‘Krem Patissiere’, fold in whipped cream. Spread cake layers, top with berries. Season with peppercorn buns, cover with 1 tablespoon of gratin mixture. Bake briefly under top heat.
Serving: Place tartes on cold plates, add pumpkin ice cream, sprinkle with seeds. Pour strawberry juice around tart and garnish each with 1 sprig of pepperwort.