Styrian Autumn Cake




Rating: 4.00 / 5.00 (66 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

Pumpkin brittle:




Also:








Dough:







Instructions:

For the Styrian Autumn Cake beat the eggs together with the sugar until foamy.

Stir in the pumpkin seed oil, the ground pumpkin seeds and the baking powder and pour into a springform pan (Ø 26cm) and bake in a preheated oven at 180° for about 30 minutes.

Allow the dough base to cool and spread with the cranberry compote. For the pumpkin brittle, roast the whole pumpkin seeds without fat in a pan, add the brown sugar and stir until the sugar caramelizes. Then let the mass cool and chop coarsely with a large knife.

Whip the cream until it rises, adding the cream stiffener, and mix it with the sugar. Mix the sour cream with the lime juice until smooth and add the whipped cream. Spread this mixture on the cranberry compote and sprinkle with the pumpkin brittle.

Chill the Styrian autumn cake to serve.

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