Pumpkin Cake with Sour Cream

Method

1. Put flour, salt, and vegetable fat into a bowl and mix with a knife, crushing with a fork until a fine crumbly mixture forms. Add ice water tablespoon by tablespoon, stirring with a fork until the dough holds together. Shape the dough into a ball and refrigerate, covered, for at least 1 hour.
2. While the dough chills, preheat the oven to 200°C. Peel the pumpkin (Hokkaido can keep its skin), remove the seeds and cut into 3 cm cubes. Roast on a lined baking tray for 25–30 minutes until completely soft. Blend until smooth, weigh out 450 g and let it cool. Leave the oven on.
3. Roll out the dough on a lightly floured surface to a thickness of 3–4 mm. Line a round baking dish (24 cm diameter) with the dough, pressing the edges well and cutting off the excess edges straight.
4. In a large bowl, mix granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt well. Add the pumpkin puree, sour cream, and egg yolks and mix well.
5. In a fat-free bowl, beat the egg whites until stiff under medium speed and fold into the pumpkin mixture.
6. Pour the mixture onto the dough base and smooth out. Bake in the preheated oven for 10 minutes, then reduce the temperature to 180°C and continue baking for 45-50 minutes, until the mixture is set.