gluten-free cherry cake with pumpkin seeds

for one baking sheet / 45 minutes

140g butter
90g icing sugar
50g  sugar
4 eggs
80g ground chocolate
200g ground pumpkin seeds
1 teaspoon baking powder

Mix the butter, icing sugar, 3 yolks and the whole egg until fluffy. Beat egg whites with sugar until stiff and mix with the other ingredients into the butter mixture. Spread the dough on a baking tray lined with baking paper, cover with cherries and bake at 180 °C for 25-30 minutes.