Pumpkin Seed Cake

A cake recipe for all foodies:

Combine rum, yolks, honey, baking powder and a little salt, mixing until creamy.

Whip the egg whites until stiff, gradually adding the sugar. Gently mix the whipped ice cream into the egg yolk mixture.

Gently fold in the ground pumpkin seeds, grated cooking chocolate and flour, then run the liquid lukewarm butter into the batter and gently stir until smooth.

Butter the loaf pan (20 cm long), sprinkle with flour, remove excess melh. Pour in the dough and bake in a heated oven at 180 degrees for about 35 to 45 minutes.

Cool in the pan, then turn out.

Cut horizontally twice to make three rectangular plates of the same size.

Spread half of the jam on the bottom kitchen plate, place the middle plate on top, spread the remaining jam evenly on top and place the last cake plate on top.

Dust the finished pumpkin seed cake thickly with powdered sugar and keep covered.

After: Bake for festive hours

until then

*Origin:Health without money is half a fever.

Recipient : /Archive/Cooking Sender

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