1. Whisk the butter with the icing sugar until frothy and beat in the eggs one at a time. After adding each egg, beat the mixture hard for at least 30 seconds to prevent it curdling. Cut the vanilla pod open lengthwise, scrape out the pulp with the point of a knife and add it to the butter mixture. Combine the flour and baking powder, pass through a sieve and fold into the butter mixture with the whipping cream.
2. Butter a guglhupf tin and dust it with flour. Put half the mixture in the pan. Stir the pumpkin seed oil and pumpkin seeds into the other half until the mixture is green throughout. Then add the green mixture to the guglhupf pan and draw a fork through both mixtures to create a marbled effect. Pre-heat the oven to 180 °C top/bottom heat, put the cake on the second shelf from the bottom and bake for about 1 hour.
3. Melt the chocolate in a water bath. To make the chocolate sabayon, beat the egg yolks, milk and sugar in a bowl over a water bath until foamy, remove from the water bath and beat until cold. Then fold in the melted chocolate.
4. When the guglhupf has cooled, turn it out of the tin and dust it with icing sugar. Serve the chocolate sabayon separately in small bowls as an accompaniment to the pumpkin seed guglhupf.Print recipe
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