PELZMANN PUMPKIN SEED OIL CAKE
4 eggs
100 g water
200 g icing sugar
1 sachet vanilla sugar (or 1-2 tbsp. vanilla extract)
100 g Pelzmann’s pumpkin seed oil
250 g flour
1 tbsp. baking powder
50 g icing sugar
redcurrant jelly or cranberry jam
whipping cream
Blend four egg yolks together with water, 200 g icing 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 icing 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.
