Pumpkin Seed Cake with Rum Cream

For the pumpkin seed cake, beat yolks with 1/3 of the granulated sugar, 1 pinch of salt and the vanilla sugar until very foamy.

Mix finely ground Styrian pumpkin seeds, flour, rum and breadcrumbs and flour alternately with egg whites beaten stiff with the remaining sugar.

Line the bottom of a medium size cake pan with baking parchment, butter the sides and dust with flour. Pour in the cake mixture and bake at 170 °C for about 40 minutes until light brown.

For the rum cream, whip the whipped cream until semi-stiff, lightly mix the egg liqueur, rum and 1 teaspoon vanilla sugar and spoon over the cake pieces.

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