Mini Pumpkin Seed Cake

Preheat the oven to 170°C. Cover the bottom of a cake tin with buttered paper and secure with the cake ring.separate the egg whites from the yolks. Beat half of the sugar with the egg white until stiff. Cream the remaining sugar with the vanilla sugar, butter, rum and the egg yolk. Mix the flour, the coffee powder and the grated pumpkin seeds together. Mix the beaten egg whites with the egg yolk mixture and carefully fold in the pumpkin seed mixture. Pour the batter into the cake pan and bake in the oven at 170°C for about 35- 40min until light brown. Then let cool. Cut the pumpkin seed cake once and fill generously with jam. Spread a thin layer of jam all around the cake. Heat the glaze according to the instructions and spread evenly over the cake. While still soft, decorate as desired with chocolate pumpkin seeds.

Preparation Tip:

Do not brush the edge of a cake pan with grease. After cooling, remove the baked cake from the cake ring with a pointed knife.Serving suggestion: Arrange the pieces of cake on glass plates.

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