Pumpkin Seed Cake

For the pumpkin seed cake, separate the eggs and beat the egg whites with a pinch of salt until stiff. Egg yolks, powdered sugar and vanilla sugar mix until foamy. Add the oil and mix again.

Stir in cherry rum, grated pumpkin seeds and the wholemeal spelt flour. Carefully fold in the beaten egg white and pour the mixture into a greased and floured springform pan (diameter 20 cm).

Bake at approx. 170 °C and allow to cool. Cut the cake in half and spread with jam. Put the top back on, also lightly brush with jam and sprinkle the pumpkin seed cake with grated pumpkin seeds.

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