Pumpkin Seed Cake

Preheat the oven to 170 °C. Cover the bottom of the cake tin with buttered paper and secure with the cake ring. For the cake: separate the egg whites from the yolks. Whip half of the sugar with the egg whites. Cream the remaining sugar with vanilla sugar and the egg yolks. Finally, stir in the rum. Mix the flour, baking powder, coffee powder and the grated pumpkin seeds well. Now mix the beaten egg whites well with the egg yolk mixture and carefully fold in the pumpkin seed mixture. Fill the finished dough into the cake tin and bake in the oven at 170 °C for about 35 – 40 minutes until light brown. Then allow to cool. Cut the pumpkin seed cake once and fill generously with jam. Place the cake base on top and spread a thin layer of jam all around the cake. Spread the warmed glaze evenly over the cake. Decorate as desired with chocolate pumpkin seeds while the glaze is still soft.

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