Preheat the oven to 180°C for the wholemeal pumpkin seed cake Linzer style.
Cream the butter with the powdered sugar, slowly add the eggs and lemon and continue to beat until very fluffy.
Mix the whole wheat flour, Steirerkraft pumpkin seeds grated, cinnamon and baking powder together and stir into the mixture.
Spread three quarters of the dough evenly on a baking sheet. Cover this with wafers and spread with currant jam.
Fill the remaining dough mixture into a piping bag and pipe a lattice with a No. 8 nozzle. Sprinkle with “Steirerkraft pumpkin seeds chopped”.
Bake the wholemeal pumpkin seed slices Linzer style at 170°C for about 50 minutes.
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