12 -14 pieces / working time approx. 90 min.
6 egg whites
1 sachet vanilla sugar
120g plain flour
120g Hamlitsch pumpkin seeds
1 sachet baking powder
500ml whipped cream
300g white chocolate
3 tbsp Hamlitsch Styrian Pumpkin Seed Oil PGI
Oil for greasing the cake tin
Mix the yolks with sugar until fluffy. Beat the egg whites until stiff and fold into the yolk mixture. Grind the pumpkin seeds finely and fold them into the egg mixture together with the flour and baking powder.
Grease the cake tin (diameter 26cm) on the side with oil and line the bottom with baking paper. Fill in the mass and bake in the oven at 170 degrees, top and bottom heat for 45 minutes, let cool.
In the meantime, whip the whipped cream until stiff. Melt 200g of the chocolate in a water bath and stir into the whipped cream.
Halve the cake base, place it in a springform pan, pour half of the filling, cover with halved strawberries, spread the rest of the filling over it, place the second cake base over it and let it rest for about 5-6 hours.
Melt the remaining chocolate together with the pumpkin seed oil in a water bath. Take the cake out of the springform pan and glaze with the pumpkin seed oil chocolate glaze. To decorate, roast the pumpkin seeds, roughly chop and sprinkle over the cake, decorate with a strawberry.