For the pumpkin seed cake, separate the eggs. Beat the egg whites until stiff. Beat the yolks, powdered sugar and vanilla sugar until foamy and gradually add oil and water.
Mix flour, baking powder and pumpkin seeds and stir in. Fold in beaten egg whites. Grease and flour the cake pan.
Pour in the batter and bake the pumpkin seed cake at 160 °C for about 50 minutes.
Preparation Tip:
Try the Gugelhupf with grated nuts.
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