Give me more - now!
This cake is all you need! It is rich, fluffy, chocolatey, nutty, sweet and at the same time a little savory. Only one thing it is not: unpretentious. But since you'll be baking it all the time, you'll get practice and everything will go better by the hand.
In my Munich days, I often baked the cake twice a week ... go ahead, try it.
For the batter (24cm springform):
- 280 gr. pumpkin seeds
- 60 gr. corn starch
- 180 gr. cane sugar
- 5 large eggs
- 200 gr. butter
- 1 tbsp. pumpkin seed oil
For the filling:
- 250 gr. marzipan paste
- 150 gr. lingonberry jam
Topping:
200 gr. chocolate couverture with 70% cocoa content
Preparation:
Preheat the oven to 170 degrees circulating air. Grease a springform pan (24 cm Ø).
1. Grind the pumpkin seeds. This works best in a food processor with a fine grating roller insert or a nut mill.
2. Mix the ground pumpkin seeds with the cornstarch and a pinch of salt.
3. Melt the butter in a saucepan. Caution! Don't let it get too hot.
4. Beat the eggs with the sugar until the mixture is very light.
5. Slowly add the melted butter to the egg mixture.
Carefully fold in the pumpkin seed and cornstarch mixture with a spatula.
7. Finally fold in the pumpkin seed oil.
Pour the batter into the springform pan and bake for approx. 35-40 minutes. Let the finished cake cool on a wire rack. While the cake is cooling, roll out the marzipan. Shape the marzipan into a ball and place it between two plastic wrap. Use a rolling pin to roll out a circle the size of the cake.
Completion of the cake: 1. Melt the couverture in a water bath. 2. Divide the cooled cake in half - ideally with a cake rack. 3. Spread the cranberry jam evenly on the lower half. 4. Put the marzipan on top. To do this, peel off one of the foils and place it on the cake base so that the foil side is facing up. Now you can - without sticking - press the marzipan down a little. Then carefully peel off the last film as well. 5. Now place the upper half of the cake base on the marzipan and carefully press it into place. Cut off any excess marzipan with a sharp knife so that the edge of the cake is as smooth as possible. 6. Brush the cake generously with the melted couverture and decorate with roughly chopped pumpkin seeds. Keep the cake in the refrigerator. The cake can be stored in the refrigerator for up to 3 days.
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