For the cake with pumpkin seed flour first melt the butter, separate the eggs and beat the egg whites with a pinch of salt until stiff. Egg yolks, dust sugar, vanilla sugar and butter mix until fluffy.
Mix rum, pumpkin seed flour and whole wheat flour into the yolk mixture. Carefully fold in the beaten egg white. Pour the mixture into a greased and floured springform pan (diameter 20 cm).
Bake at approx. 170 °C and let cool. Spread with blueberry jam, spread whipped cream on top and sprinkle with chopped pumpkin seeds.