Pumpkin Seed Cake

For the pumpkin seed cake, first prepare the cake base. For this, beat the eggs, powdered sugar, salt and vanilla sugar until foamy. Slowly stir in the oil.

Carefully fold in the flour-baking powder-pumpkin seed mixture. Pour the mixture into a greased and floured baking pan and bake in a preheated oven at 180 °C for about 25 minutes.

For the cream, caramelize granulated sugar, add pumpkin seeds and place on baking paper. Let cool and chop with a knife. Stir uncooled Qimiq until smooth and stir in melted couverture well.

Add pumpkin seeds and carefully fold in whipped cream. Spread the cream on the cake and refrigerate overnight.

Preparation Tip:

Decorate the pumpkin seed cake with chocolate pralines.

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