Bliesgau Pumpkin Orange Dream

Make a kneaded dough from the above ingredients, divide it into 4 equal pieces, wrap in plastic wrap and put the dough pieces to cool for 30 minutes. Then roll out 4 bases on parchment paper.

For the crumble, knead together the flour, sugar, light butter and cinnamon and spread evenly over the 4 layers. Bake each base individually in a 28 cm dia. cake springform pan at 160 °C for approx. 25 min.

After baking, divide one base into 16 pieces.

For the filling, spread pumpkin orange marmalade evenly over the 3 uncut layers and drizzle with orange liqueur.

Whip the cream with cream stiffener until stiff (gelatin can also be used), divide it into three equal parts and place the layers of cake with the jam and whipped cream on top of each other.

Dust the cake with powdered sugar and bring to the table.

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