|Pumpkin to be cleaned||2 kg|
|Philadelphia cream cheese||200 g|
|Molino Cosma superfine (“00”) flour||100 g|
|1 tsp cinnamon|
|1 organic lemon|
Melt the butter and set aside to cool.
In the meantime, slice the pumpkin, remove the seeds, filaments and skin, chop the flesh into smaller chunks and bake in the oven for about 1 hour at 200 degrees.
While it is cooling, sift the flour into a bowl. Add the butter at room temperature, the egg yolks, the Philadelphia cheese, 130 gr of sugar, the cinnamon and the grated lemon rind. Add the pumpkin and mix everything together, pouring in the milk little by little.
Whip the egg whites until stiff and then gently fold them into the mixture.
Grease and flour a 22 cm baking tin, then crumble the 3 dry biscuits across the bottom.
Pour the mixture into the cake tin and sprinkle with the chopped almonds and the remaining sugar.
Bake in a preheated oven at 200° for about 1 hour.
Remove from the oven, leave to cool and dust with icing sugar.