Zucchini Pumpkin Seed Cake with Lemon Cream
Moist, summery, and surprising: Grated pumpkin seeds and zucchini make this cake wonderfully light, while the cloud-like lemon cream adds a fresh touch.
Difficulty: easy Total time: 30 min Portions: 12
Dessert with pumpkin seed oil with pumpkin seeds
Batter
- 4 eggs
- 150 g sugar
- 100 ml vegetable oil
- 2 tbsp Styrian Pumpkin Seed Oil PGI
- 300 g zucchini
- 4 tbsp lemon juice
- 2 tbsp lime or lemon zest
- 200 g Steirerkraft finely ground pumpkin seeds
- 200 g flour
- 1/2 pkg baking powder
- 1 pinch salt
Cream
- 6 sheets gelatine
- 250 g whipping cream
- 100 g white chocolate
- 400 g Skyr
- 1 pkg vanilla sugar
- 2 tbsp lime or lemon zest
- 2 tbsp lemon juice
- 2 EL Zitronensaft
- 1 pinch salt
Decoration
- lime zest
- chopped pumpkin seeds
Preparation
Preheat the oven to 180 °C (355 °F) conventional heat and line a springform pan with parchment paper. Beat the eggs, sugar, vegetable oil, and pumpkin seed oil for about 8 minutes until foamy.
Finely grate the zucchini with its skin and press out well. Fold into the egg mixture. Stir in the lemon juice and zest. Mix the ground pumpkin seeds, flour, baking powder, and salt, then fold in as well. Pour the batter into the pan and bake for 30–40 minutes until golden brown. Let cool, then remove from the pan.
Soak the gelatine in cold water, then after a few minutes squeeze out well and set aside.
Chop the chocolate and melt over a double boiler. Meanwhile, mix the Skyr well with the powdered sugar, vanilla sugar, lemon zest, and lemon juice. Whip the cream and fold into the Skyr mixture. Take 3 tbsp of this mixture, combine with the squeezed gelatine, and warm gently until the gelatine sheets have fully dissolved. Quickly fold the gelatine mixture into the Skyr cream and combine well.
Place the cooled cake into a cake ring and pour the Skyr cream over it. Carefully drizzle in a little pumpkin seed oil and gently swirl with a skewer to create a marbled effect. Finally, sprinkle with lime or lemon zest and chopped or ground pumpkin seeds.
Chop the chocolate and pour the hot cream over it. Stir in the lime zest, lemon juice, vanilla, and salt, and mix well.
Add the remaining cream and blend the mixture with a hand blender. Cover and chill for 4–5 hours (or overnight).
Before serving, whip the cream, spread it in soft clouds over the cake, and sprinkle with lime zest and chopped pumpkin seeds.
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Finely grate white chocolate over the finished cake just before serving.
Prefer to skip the gelatine? The cream also works with agar-agar. Follow the quantity and preparation instructions on the packaging
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