Pumpkin Seed Walnut Wreath Cake

For the basic mixture, first separate the eggs. Beat the egg yolks with the powdered sugar and vanilla sugar until foamy. Gradually pour in the oils. Finally, mix in the milk and rum. Beat the egg whites with a little lemon juice until stiff and divide the mixture in half. Divide the yolk mixture into two halves as well.

For the pumpkin seed dough, mix half of the base mass with pumpkin seed flour, wholemeal spelt flour and a little baking soda. Fold in half the amount of beaten egg whites.

For the walnut dough, mix the remaining base mixture with melted cooking chocolate, walnut flour, rum and wholemeal spelt flour. Loosely fold in the remaining beaten egg whites.

Grease and flour a cake wreath pan. Now fill both doughs alternately into the mold: Spread half the amount of pumpkin seed batter on one side of the cake pan and cover with half the amount of walnut batter. Do the opposite on the other side of the cake pan: Here, first spread the remaining walnut dough on the bottom and cover it with the remaining pumpkin seed dough.

Bake the wreath cake in the oven at 160 °C.

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