Ingredients
For 12 portions, 10" Ø springform cake tin
For the sponge base
2
Egg(s)
70g
Powdered sugar
pinch(es)
Salt
1sachet(s)
Vanilla sugar
10g
Lemon peel
40ml
Rape seed oil
60g
AP Flour
0.5sachet(s)
Baking powder
60g
Pepitas, finely grated
For the cream
60g
Sugar
100g
Pepitas
250g
QimiQ Classic, room temperature
200g
White chocolate, melted
40g
Sugar
500ml
Heavy cream 36 % fat, beaten
To decorate
Rum truffles
Preparation
- Pre-heat the oven to 360° F (conventional oven).
- For the sponge base, whisk the eggs, powdered sugar, salt, vanilla sugar and lemon zest until fluffy. Slowly add the oil. Carefully fold in the flour/baking powder/pumpkin seed mixture.
- Pour the mixture into a greased baking tin and bake in the hot oven for approx. 25 minutes.
- For the cream, caramelise the sugar. Add the pumpkin seeds and spread onto a baking sheet lined with baking paper. Allow to cool and chop into small pieces.
- Whisk QimiQ Classic smooth. Add the melted chocolate and mix well. Add the crunchy pumpkin seeds and fold in the whipped cream. Pour the cream onto the sponge base and chill for at least 4 hours, preferably over night.
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