A simple but delicious cake recipe:
Prepare shortcrust pastry, rest for about 2 hours cooled.
For the filling: In a saucepan, caramelize the sugar with the juice of one lemon until it turns light brown. Then add the liquid whipped cream and continue cooking for about 10 minutes, now add the chopped pumpkin seeds and walnuts and continue cooking repeatedly.
In a form (about 24 cm) put 3 cm of shortcrust pastry, spread the cold amount over it, finish with shortcrust pastry. Prick the dough with a fork and brush with egg yolk.
Bake for about 40 minutes at 16O degrees. The cake can be stored well and tastes best after 2 -3 days.
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