Cocoa Pumpkin Seed Cake

For the cocoa pumpkin seed cake, beat the eggs with the sugar, vanilla sugar and a pinch of salt until foamy. Mix the flour with the baking powder and the grated pumpkin seeds, cocoa powder and drinking chocolate powder.

Stir the sour cream, oil and caramel syrup into the egg mixture. Incorporate the flour mixture in batches. Pour the finished batter into a greased rectangular baking pan and bake the cake at 180 degrees convection for 30-45 minutes – the baking time depends on the size of the cake pan used.

If the height of the dough is low, the cake is ready after about 30 minutes.

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