Cream margarine, powdered sugar and flavoring ingredients – gradually add the egg yolks and mix well until fluffy – stir in the strained curd cheese and then the pumpkin well. Beat egg whites with granulated sugar. Mix grated almonds and whole spelt flour. Alternately stir the whipped cream and the mixed ingredients into the yolk mixture. Pour the finished mixture into a greased cake pan sprinkled with breadcrumbs. Bake in the preheated oven for approx. 60 minutes -> needle test (baking temp. 175°C). Turn out the Gugelhupf while still hot and sprinkle with sugar.