Pumpkin Seed Cake

For the pumpkin seed cake, beat the eggs with the vanilla sugar, sugar and a pinch of salt until foamy. Preheat the oven to 175 degrees and grease a springform pan.

Add the yogurt together with the pumpkin seed oil to the egg mixture. Mix the pumpkin seeds with the flour and baking powder and add to the remaining ingredients in batches while stirring.

Pour the finished batter into the springform pan and bake the pumpkin seed cake for about 40 minutes. Spread the cooled cake with jam and sprinkle with chocolate flakes.

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