Pumpkin Seed Cake

For the dough, briefly mix egg yolks with grated hazelnuts, pumpkin seeds and grated pumpkin flesh. Cream with powdered sugar, rum, lemon zest, ginger and a pinch of salt. Beat egg whites with granulated sugar and cornstarch until stiff. Stir the biscuit crumbs into the yolk mixture and mix them into the snow. Pour the mixture into a well-greased springform pan (or cake ring) and bake in a preheated oven at 180 °C for about 20 minutes. Allow to cool. For the pumpkin grillage, lightly caramelize the sugar with 2 tablespoons of water. Add chopped pumpkin seeds and roast well. Put the mixture on a baking tray coated with oil and leave to cool. Then grate finely. For the cream, soak gelatin in cold water, squeeze out and dissolve in slightly warmed eggnog. Beat egg, egg yolks, granulated sugar, vanilla sugar and salt until foamy. Add gelatin and mix with melted nougat. Stir grated pumpkin grillage (only 50 g!) together with the yolk mixture into the whipped cream. Pour the cream into a cake ring, smooth it out and place the cake base on top. Mix nut liqueur with liqueur sugar and drizzle over the cake base. Freeze for about 2 hours. Meanwhile, for the glaze, soak gelatine in cold water, squeeze out and dissolve in a little warmed water (approx. 4 cl). Heat whipped cream, add gelatine and mix well. Mix in cocoa, melted couverture and butter. Mix about 5 cl water with the sugar

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