For the pumpkin walnut cake, first separate the eggs. Beat the egg whites with the granulated sugar until stiff. Egg yolks, powdered sugar, vanilla sugar, pumpkin seed and walnut oil mix until foamy.
Add rum, pumpkin seed and walnut flour. Fold in beaten egg whites. Spread into a greased, floured springform pan. Bake at 180 °C. Spread with raspberry jam.
For the glaze, heat the coconut oil and melt the cooking chocolate in it. Refine with raspberry liqueur and spread on the pumpkin walnut cake.
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