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.
Notes
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.