For the chocolate pumpkin seed cake, first separate the eggs. Beat the egg whites with a little salt until stiff. Mix egg yolks, vanilla sugar, powdered sugar and hazelnut oil until foamy. Add 2 tablespoons rum and divide the dough into two halves.
Mix 50 g pumpkin seed flour into one half. Melt the chocolate and mix into the other half with a tsp of rum. In addition, add a tablespoon of wholemeal spelt flour and a dash of mineral water to each half.
Then divide the beaten egg whites between the two halves of the dough and gently fold in. In a greased and floured cake pan in one half fill the chocolate dough and in the other half the pumpkin seed flour dough.
Bake at 170 °C. Leave to cool. Spread the chocolate cake part with strawberry jam and put the pumpkin seed flour part on top.
Preparation Tip:
Use homemade strawberry jam for the chocolate pumpkin seed slice and cut into small cubes for serving.