Hausi’s Pumpkin Pie

Beat whole cane sugar and eggs until thick and creamy. Add hazelnuts, juice of one lemon, spices and chocolate. Add finely grated pumpkin and flour mixed with baking powder alternately to the egg mixture.

Pour batter into the well-buttered pan. Smooth out.

Bake the cake in the heated oven at 190 °C on the lower shelf for about 40 minutes. Cool.

Now cut the cake horizontally into three pieces. Spread the surfaces generously with raspberry jam. Assemble the cake repeatedly.

Garnish with whipped cream as well as the strawberries.Sprinkle with whole cane sugar.

Tip: Always use aromatic spices to refine your dishes!

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