Pyre with Pumpkin Compote

For the pile with pumpkin compote, separate the eggs. Mix salt, egg yolks, melted butter and 250 ml milk. Add flour and baking powder and mix. Stir in 100 g sugar. Beat egg whites until stiff and fold in.

Pour one third of the dough into a baking dish and bake in a hot oven (electric stove: 175 °C/gas: level 2) for 12 minutes.

Cut the rolls into slices. Peel apples, remove core and dice. Sprinkle with rum and lemon juice. Add raisins and a little lemon zest.

Take out the casserole. Put half of the apples and the bread slices on top. Drizzle a little milk on top. Put half of the remaining dough on top and again layer apples and bread slices on top and drizzle with milk. Sprinkle with the remaining sugar and cinnamon and bake for 40 minutes.

For the compote, dice pumpkin. Boil with juice, wine, honey, cloves, sugar and cinnamon for 5 minutes. Add a dash of vinegar.

Serve pile with pumpkin compote warm.

Preparation Tip:

Use untreated organic lemon for pyre with pumpkin compote!

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