Ingredients for 10-12 servings
- 5 egg yolks
- 60 g cooking oil
- 60 g Styrian pumpkin seed oil
- 1 packet vanilla sugar
- 180 g powdered sugar
- 5 egg whites
- 120 g granulated sugar
- 1 pinch of salt
- 300 g flour
- 120 g coarsely ground Styrian pumpkin seeds
- 9 g baking powder
- 120 g milk
approx. 200 g apricot jam for spreading
approx. 50 g coarsely chopped Styrian pumpkin seeds for sprinkling
Chocolate glaze:
100 ml water
200 g granulated sugar
150 g dark chocolate couverture
Preparation
Grease and flour the cake pan, preheat the oven to 180 °C.
Beat egg yolks with cooking oil, Styrian pumpkin seed oil, vanilla sugar, and powdered sugar until frothy, then add milk and stir. Beat egg whites with granulated sugar and salt until stiff, mix flour with pumpkin seeds and baking powder, and alternately fold into the egg yolk mixture with the egg whites. Immediately pour the batter into the prepared baking pan and bake at 170 – 180 °C for approx. 70 minutes (perform a wooden skewer test to ensure the cake is baked through). Then turn out of the mold and let cool.
For the chocolate glaze, boil water with sugar and melt the chopped couverture in it. Let the glaze cool in a cold water bath to 45 – 50 °C with an immersion blender, stirring constantly.
Spread the cold cake with hot, strained apricot jam and cover with the prepared chocolate glaze. Sprinkle grated pumpkin seeds onto the still soft glaze and refrigerate the finished cake until serving.
Tip: The glaze can be stored airtight in the refrigerator for several weeks and should be reheated to a working temperature of 45 – 50 °C when reused – and of course, the cake tastes excellent even without chocolate glaze!
Beat egg yolks with cooking oil, Styrian pumpkin seed oil, vanilla sugar, and powdered sugar until frothy, then add milk and stir. Beat egg whites with granulated sugar and salt until stiff, mix flour with pumpkin seeds and baking powder, and alternately fold into the egg yolk mixture with the egg whites. Immediately pour the batter into the prepared baking pan and bake at 170 – 180 °C for approx. 70 minutes (perform a wooden skewer test to ensure the cake is baked through). Then turn out of the mold and let cool.
For the chocolate glaze, boil water with sugar and melt the chopped couverture in it. Let the glaze cool in a cold water bath to 45 – 50 °C with an immersion blender, stirring constantly.
Spread the cold cake with hot, strained apricot jam and cover with the prepared chocolate glaze. Sprinkle grated pumpkin seeds onto the still soft glaze and refrigerate the finished cake until serving.
Tip: The glaze can be stored airtight in the refrigerator for several weeks and should be reheated to a working temperature of 45 – 50 °C when reused – and of course, the cake tastes excellent even without chocolate glaze!
Recipe from Gemeinschaft Steirisches Kürbiskernöl www.steirisches-kuerbiskernoel.eu