Pumpkin seed marble cake with apricot puree

Ingredients

Directions

1. 1

   Grind pumpkin seeds finely in the universal chopper. Mix fat, 500 g sugar and salt with the whisk of the hand mixer until creamy. Stir in eggs one after the other. Mix flour and baking powder, stir alternately with 1/4 litre milk into the fat egg mass. Halve the dough. Stir under one half pumpkin seeds and 4 tablespoons of milk.

2. 2

   Pour dough alternately into the greased fat pan of the oven (32 x 39 cm). With a fork pull spirally through the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Remove and let cool off. Whip the cream with the whisk of the hand mixer until stiff. Mix sour cream and 2 tablespoons of sugar. Fold in the cream, smooth it down on the cooled down cake and put it in a cool place for about 30 minutes. Puree the apricots and juice with a hand blender. Put the cake glaze into a small pot and gradually stir in the apricot puree with a stirring spoon. Bring to the boil while stirring and bring to the boil briefly while stirring continuously. Pour the icing into a freezer bag, cut off one corner and immediately spread the icing in strips over the cake.

3. 3

   Mix sour cream and 2 tablespoons of sugar. Fold in the cream, smooth it down on the cooled down cake and put it in a cool place for about 30 minutes. Puree the apricots and juice with a hand blender. Put the cake glaze into a small pot and gradually stir in the apricot puree with a stirring spoon. Bring to the boil while stirring and bring to the boil briefly while stirring continuously. Pour the icing into a freezer bag, cut off one corner and immediately spread the icing in strips over the cake. Refrigerate for another 30 minutes. Cut the cake into squares

4. 4

   2 hours waiting time