100 g water
200 g powder sugar
1 sachet vanilla sugar (i.e. 1-2 tbsp. vanilla extract)
100 g Pelzmann’s pumpkin seed oil
250 g flour
1 tbsp. baking powder
50 g powder sugar
redcurrant jelly or cranberry jam
Blend four egg yolks together with water, 200 g powder sugar and vanilla sugar (or extract) and stir until creamy. Add Pelzmann’s pumpkin seed oil. Sift the flour and baking powder and fold in. Whisk four egg whites and 50 g powder sugar until stiff and fold in as well.
BAKING TIME: approx. 40 mins. at 180° upper and lower heat
COATING: Coat with redcurrant jelly or cranberry jam. Whip cream until stiff and spread on top.
WITH PUMPKIN SEED CARAMEL
Vanilla ice (as required)
Pelzmann’s pumpkin seed oil to taste
80 g sugar
Caramelise sugar and add the pumpkin seeds. Pour on baking paper and cover with a second sheet. Crush seeds completely by using a rolling pin. Allow to cool and break into pieces.
Drizzle Pelzmann’s pumpkin seed oil on top of vanilla ice and wait about 2 mins. Enjoy with a garnish of pumpkin seed caramel.