Instructions

• Stir the egg yolks and sugar until fluffy. Mix the breadcrumbs, pumpkin seeds, vanilla sugar, and cinnamon, then add to the egg mixture. Stir in the rum. Beat the egg whites with the remaining sugar until stiff peaks form and carefully fold them into the batter.
• Pour the batter into a greased baking pan and bake at 170°C for about 40 minutes (check with a toothpick!). Let the cake cool slightly, then cut it in half and spread jam on the cut surfaces.
• Roll out the marzipan thinly, cut a circle the same diameter as the cake, and place it between the two cake layers. Coat the outside of the cake with the remaining jam.
• For the glaze, melt the white chocolate with a little palm fat or butter, add a splash of pumpkin seed oil, and cover the cake with it. Don’t be surprised – the glaze will turn green due to the pumpkin seed oil!