Pumpkin Seed Cake
A unique treat and, with Organic Corn Sugar from Frusano, an agreeable alternative.
Prep Time: about 30 min.
Baking Time: 25-30 min.
Difficulty: easy
Yield: für 10 pieces
Baking Time: 25-30 min.
Difficulty: easy
Yield: für 10 pieces
Ingredients for the dough:
- 5 eggs
- 110g Frusano Corn Sugar
- 5 egg whites
- A pinch salt
- 150g butter (lactose free if necessary)
- 200g ground pumpkin seeds
- 1 tsp. grated lemon peel
- 4 Tbsp. Frusano Red Currant Spread
Ingredients for the glaze:
- 4 Tbsp. Frusano Corn Sugar
- Lemon juice
Directions:
- Preheat the oven to 170°C (circulating air).
- Beat the egg yolks with Organic Corn Sugar from Frusano until foamy.
- Beat the egg whites with a pinch of salt until stiff peaks form.
- Soften the butter and then stir into the egg yolk cream. Add the pumpkin seeds. Carefully fold in the lemon peel and whipped egg whites.
- Spread the batter in a baking paper-lined pan and bake on the middle shelf for 25-30 minutes. Let cool.
- Cut the bars into 4 stripes 10 cm wide. Spread Organic Red Currant Spread on two of the slices and top with the other slices.
- Form a glaze with Organic Corn Sugar from Frusano and the lemon juice. Cut the stripes into 4cm wide bars and coat with the lemon glaze.
Have fun cooking and Bon Appetit!