Core Oil Cake

For the kernel oil cake, preheat the oven to 160 °C. Toast the hazelnuts without fat in a frying pan, stirring continuously. Grind the hazelnuts finely, scraping off most of the skins with a tea towel. Eggs separate, the yolks in a Weitling with the vanilla and half of the granulated sugar very creamy stir. Gradually pour in the pumpkin seed oil and continue to stir.

Egg whites beat until stiff, remaining granulated sugar trickle in and stir together until completely stiff. Mix the hazelnuts with the flour and fold into the egg yolk mixture. Fold in the yogurt as well and last but not least carefully fold in the snow. Fill the wreath cake pan with the mixture, spread smoothly and bake at 160 °C for about 1 hour.

For the glaze, melt the white cooking chocolate over a water bath, gradually adding enough coconut oil to make a spreadable glaze. Spread apricot jam on cake and spread glaze evenly on top. Melt dark chocolate glaze as well, mix well but do not add coconut fat. Pour into a piping bag, decorate the core oil cake with any lines and let dry.

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