Gewürzter Kürbiskuchen (Spiced Pumpkin Cake with Ginger-Pecan Streusel)

Cream 150 grams butter and 170 grams sugar, then add the egg. Set aside.

Combine 400 grams flour, baking powder, and 3/4 teaspoons salt and then incorporate it into the creamed mixture, along with the 100ml milk. Dough keeps 1 week in the refrigerator.

When you are ready to prepare… Spread dough into the bottom of an ungreased 11 x 17–inch cake pan. To build the sides of the cake, push the dough up the sides of the pan and create a ¼ -inch rim.

For the pumpkin filling, blend together the sweetened condensed milk, 3 eggs, and vanilla. Set aside.

In the large bowl of a food processor, combine the pumpkin puree, yams, sugar, ginger, cinnamon, nutmeg, and 1 teaspoon salt and blend until it forms a smooth mixture. With the processor running, add the condensed milk mixture in a slow stream and process until fully incorporated.

For the spiced streusel, cream together 100 grams sugar and 100 grams butter, then stir in the flour, crystallized ginger, and pecans until well-mixed. Grab handfuls of the mixture and squeeze into clumps.

Spread pumpkin filling over the crust and then sprinkle with spiced streusel.

Bake at 350°F for 45-60 minutes or until toothpick inserted into cake comes out clean. Serve with whipped cream that has been sweetened with vanilla and sugar.