For the pumpkin seed cake, spread the springform pan with Kronenöl Spezial with fine butter flavor and dust with flour. Preheat oven to 180 °C (top and bottom heat).Sift flour and baking powder and mix with finely grated pumpkin seeds. Beat eggs, powdered sugar, salt, vanilla sugar and grated lemon zest until foamy (at least 10 minutes). Slowly pour in Kronenöl Spezial with fine butter flavor while stirring constantly. Gently fold the flour-pumpkin seed mixture into the mixture. Pour into springform pan and bake on middle rack for about 25 minutes. Remove from oven and let cool in the cake pan.For the pumpkin seed cream, slowly melt granulated sugar in a pan and add the whole pumpkin seeds. Mix together and place on a baking paper. Let cool, then finely chop the caramelized pumpkin seeds with a knife.Beat whipped cream and chill. Soak gelatin in cold water. Bring milk to a boil, add finely chopped white chocolate coating and stir with a whisk until the chocolate has dissolved. Then stir until cold. Carefully beat egg with granulated sugar over a bain-marie at low heat until creamy. Squeeze gelatin well, dissolve in egg mixture, add to chocolate-milk mixture and stir until smooth. Fold in whipped cream and the chopped pumpkin seeds, pour onto the cooled cake base, smooth out and chill the pumpkin seed cake for 6 hours.
Preparation Tip:
Sprinkle the pumpkin seed cake with pumpkin seeds for garnish.
Related Recipes:
Manhartsberg CakeFor the Manhartsberger Torte, first prepare the white mass. To do this, beat the yolks with the sugar until...
Chestnut RollA simple but delicious cake recipe: Line a shallow rectangular cake pan with parchment paper so that a 2, 5 cm...
Chocolate Pumpkin Seed CakeBeat the egg whites until stiff and slowly add the sugar until the mixture is completely firm. Mix the flour...
Pickled Pumpkin with Ginger and CinnamonFor the pickled pumpkin with ginger and cinnamon, cut the pumpkin flesh into small cubes. Boil all ingredients...
Oktoberfest CakeFor the Oktoberfest cake, melt the butter with the chocolate and gradually stir in all the other ingredients...
HadnkuchenFor the hadnkuchen, beat the eggs and sugar with a mixer until foamy. Gradually add the remaining ingredients...
Pumpkin Risotto with ChanterellesGrate the pumpkin flesh, season lightly with salt, pull half an hour, squeeze well, collect the juice. Heat...
Margrave CakeTry this delicious cake recipe: Mix sugar and grated hazelnuts into the stiff beaten egg whites, pour the...
Pickled Nutmeg PumpkinFor the pickled nutmeg pumpkin, cut the pumpkin flesh into approx. 2 x 2 cm cubes. Peel and finely chop the...
Pickled Pumpkin with Shallots, Chili and MustardFor the pickled pumpkin with shallots, chili and mustard, first mix the pumpkin cubes with the finely diced...