Green Cake À La Wolfgang

Preheat the oven to 170°C.

For the dough: Beat whole eggs with sugar until very foamy, stir in cinnamon and rum. First add half the amount of grated pumpkin seeds to the egg foam, then carefully fold in the rest. Cover the cake base with baking paper and fill in the batter. Bake at 170°C for about 50 minutes until light brown. Let cool in the form, loosen the edge with a knife and give the cake out of the form. Lightly toast chopped pumpkin seeds without fat to decorate the edge of the cake.

For the crème: melt the nougat mixture and the chocolate broken into pieces over steam. Beat the butter until fluffy, add the rum and fold in the cooled chocolate-nougat mixture by the spoonful. Beat the crème until very fluffy. Spread it on the top and all around the cake. Sprinkle the edge with the chopped pumpkin seeds. Spread the lemon and lime zest around the edge of the cake.

Preparation Tip:

Light-colored chocolate strips and marzipan shapes spice up the cake even more.Serving suggestion: The cake pieces look good on green glass plates.

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