Mascarpone creme cake

Styrian pumpkin seed oil can also be used for desserts: I used pumpkin seed oil for the cream of this delicious mascarpone cake. A very good idea!

Mascarpone Creme Torte mit Gabel

The pumpkin oil gives the mascarpone cream a light pumpkin seed oil green, as you see on the photo.


The very fluffy dough is also colored a little green by the pumpkin seeds.


This is an easy cake recipe.


Whether for Mother’s Day or for Karin, your girlfriend.


I’m sure you’ll agree: Both of them will be happy about this cake.


The perfect surprise for the next birthday.


There are many different recipes for mascarpone cream.


I think this variant with its nice green colour is the most beautiful.

Mascarpone creme cake

nut free • vegetarian
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 12


For the cake base

  • 120 g butter
  • 120 g sugar
  • 4 eggs
  • 110 g pumpkin seeds
  • 50 g flour
  • 50 g pumpkin seed flour
  • 1/2 sachet baking powder
  • 1/2 tsp Cinnamon
  • grated zest of one lemon

For the creme

  • 70 g sugar
  • 250 g sweet cream
  • 500 g mascarpone
  • 3 tbsp pumpkin seed oil
  • 3 tbsp rum
  • 6 sheet og gelatine


  • 1/2 jar raspberry jam
  • 100 g Pumpkin seed brittle / optional
Genusswelt entdecken und einkaufen


  • Preparation of the dough
  • Whisk the egg whites and set aside.
  • Cream the yolks with the butter and sugar.
  • Grind pumpkin seeds. Then mix together the pumpkin seeds, flour and baking powder.
  • Stir 1/2 the egg whites and flour mixture into the yolk mixture. Fold the remaining egg whites into the mixture by hand.
  • Pour the mixture into a buttered and floured cake tin (24 cm), bake at 180°C for approx. 35 minutes and allow to cool.
  • Spread the hot cake base with raspberry jam.
  • Preparation of the creme
  • Whip the cream and set aside.
  • Mix the mascarpone with the pumpkin seed oil, rum and sugar.
  • Melt the gelatin according to the instructions on the sacket and stir into the mascarpone cream.
  • Fold in the whipped cream.
  • Break the pumpkin seed brittle into smaller pieces (set aside 12 nice pieces for decoration) and stir into the cream.
  • Fill the cream into the cake tin with the cake base. Chill in the fridge for at least 2 hours.
  • Remove the cake ring. Spread a thin layer of jam on the outer edge and sprinkle with ground pumpkin seeds. Finally, garnish the cake with the prepared pumpkin seed brittle pieces.


It is not necessary to use a round cake tin. I already baked the cake in 2 small loaf tins and then cut them into cubes - looks wonderful too.I used pumpkin seed brittle as a garnish, but of course you can replace it with another decoration.
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Hi, I’m Ulrike

Ulrike Hamlitsch Rezepte Blog

Pumpkin seed oil runs through my story like a green thread:


I grew up in a village inn, where I was able to discover the multitude of Styrian flavours from a young age. And of course pumpkin seed oil as well.


Back then it was pressed from my grandmothers’ pumpkin seeds, whom we enjoyed helping with the manual harvest as children.


Later I met Guntram, my prince of pumpkin seed oil and joined him in the oil business.


I’ve always been curious and eager to experiment. So it comes as no surprise that I soon started creating my own recipes using pumpkin seed oil.


Pumpkin seed oil is not only for salads. It can also turn your scrambled eggs into Styrian pumpkin seed oil “Schmölzi”, add a nutty touch to your vanilla ice cream or really top off your next risotto.


You’ll be surprised! Come and browse my blog and above all: try out the recipes and tell me how you liked it!

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