Pumpkin Seed Poppy Seed Wreath Cake

First separate the eggs. Mix the egg yolks with the powdered sugar, vanilla sugar and lemon zest until foamy. Gradually add the oil, milk, rum and flour.

Beat the egg whites with a little lemon juice until stiff. Divide the yolk mixture in half. In one half, mix in the pumpkin seed flour. Add the poppy seeds to the other half. Divide the beaten egg whites between the two batter mixtures and gently fold them in.

Grease and flour a cake wreath pan. Spread a little more than half of the pumpkin seed mixture into one half of the cake pan, fill the other half with most of the poppy seed mixture.

Now distribute the remaining dough masses on the other. Bake the pumpkin seed poppy seed wreath cake in the oven at 160 °C for 35 to 45 minutes.

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