Pumpkin Pancake Cake
1 medium pumpkin
Brown sugar to taste
200 ml milk
80 g walnuts
80 g of raisins
Remove the skin and seeds from the pumpkin, cut it into cubes and cook either in the oven or steam until it softens.
Mash the pumpkin cubes into a smooth puree in a deep bowl. Whisk in the cinnamon, eggs and sugar until smooth. Then gradually stir in the milk.
Place 1 pancake at the bottom of an oiled baking dish (a dish with the diameter of the pancakes). Spread over 1/5 or 1/6 of the mixture in an even layer and place a new pancake on top. Alternate these layers 4 or 5 more times. Finish with the pumpkin mixture. Sprinkle with chopped walnuts and raisins.
Bake the cake at 180°C until firm and golden (about 40 to 50 minutes). Let cool before serving.