Pumpkin Nut Cake

For the pumpkin nut cake, first beat the yolks with half the sugar, vanilla sugar, rum and lemon zest until fluffy. Fold the finely grated pumpkin, breadcrumbs, flour and nuts into the mixture. Stir in sour cream.

Beat egg whites and remaining sugar until stiff and fold into mixture. Butter the saddle of venison mold and dust with flour. Pour the mixture into the mold and then smooth it out.

Bake in a preheated oven at 160 °C for about 50 minutes. Remove pumpkin nut cake from the oven, let cool and sprinkle with sugar.

Preparation Tip:

For the pumpkin nut cake, use a Hokkaido for the pumpkin.

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