Pumpkin Seed Maroni Pie

For the pumpkin seed maroni cake, first separate the eggs and beat the egg whites with a pinch of salt until stiff. Egg yolks, powdered sugar, vanilla sugar and cream mix until fluffy. Mix in the grated pumpkin seeds, chestnut flour, a little baking soda and the egg liqueur.

Carefully fold in the beaten egg whites and pour the mixture into a greased and floured springform pan (diameter 20 cm). Bake at approx. 170 °C and let cool. Cut the cake in half with jam and spread the top of the pumpkin seed maroni cake with Nutella.

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