Pumpkin slices with oatmeal cinnamon crumbles

Name: Pumpkin slices with oatmeal cinnamon crumbles
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 250 g peeled butternut pumpkin; 1 pinch Salt; 400 g Butter; 350 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 450 g Flour; 150 g Whole spelt flour; 1 package Baking Powder; 2 TEASPOONS ground cinnamon; 100 g fluffy oats; 1 Organic Lemon; 150 g Applesauce; 250 g Mascarpone; 7-10 Tbsp Fat and flour

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

250 g peeled butternut pumpkin
1 pinch Salt
400 g Butter
350 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
450 g Flour
150 g Whole spelt flour
1 package Baking Powder
2 TEASPOONS ground cinnamon
100 g fluffy oats
1 Organic Lemon
150 g Applesauce
250 g Mascarpone
7-10 Tbsp Fat and flour

Directions

1
Cut pumpkin into large pieces and cook in boiling salted water for about 20 minutes until soft. Drain and puree finely. Let cool off.
2
Cream 250 g butter, 200 g sugar, 1 pinch of salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix 200 g flour, spelt flour and baking powder and stir in alternately with pumpkin puree.
3
Fill onto a greased, floured baking tray (approx. 24 x 38 cm) and smooth it down.
4
Knead 150 g sugar, 150 g butter, 250 g flour and cinnamon first with the dough hooks of the hand mixer, then with your hands to crumbles. Knead the oat flakes. Spread the crumbles on the dough. Bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
5
manufacturer) bake for about 35 minutes. Take out and let cool down.
6
Wash the lemon, grate dry and grate half of the peel. Mix the lemon peel, apple sauce and mascarpone. Use the rest of the lemon for other purposes. Cut cake into pieces and serve with mascarpone cream.