Pumpkin Seed Sponge Cake

Prepare the dough for the pumpkin seed pastry. Put the room-warm butter in a bowl. Sift both flours, baking powder and the cocoa and add to the butter.

Preheat the oven to 170°C. Cover baking tray with baking paper.

Steirerkraft pumpkin seeds grated dust and vanilla sugar add and stir to a smooth dough. Fill the dough into a piping bag with a large star-shaped nozzle. Now put on the tray any shapes – Kringel, Stangerl or Krapferl eg. Partially sprinkle with Steirerkraft pumpkin seeds grated.

For the Marmeladekrapferl one presses with a wet Kochlöffelstiel before baking a depression in the little heap. Bake at 170°C until light brown. After cooling, put two pieces together with heated and thickened jam jelly. Or just fill the cavities of the Krapferln with it. Serve the pumpkin seed doughnuts.

Preparation Tip:

You can also dip the cookies in chocolate. The cookies taste really good only after a few days. Pumpkin seed shortbread stores well in cookie jars.

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