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Dessert – PurePumpkinSeedOil.com

Dessert

Vanilla Ice Cream with PumpkinSeed Oil

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Vanilla Ice Cream with PumpkinSeed Oil
Course Dessert
Cuisine Austrian
Prep Time 5 min
Servings
serving
Ingredients
Course Dessert
Cuisine Austrian
Prep Time 5 min
Servings
serving
Ingredients
Instructions
  1. Place the vanilla ice cream on a plate and sprinkle with Styrian pumpkin seed oil g.g. And caramelised pumpkin seeds. Tip: Various seasonal fruits can be served fresh or as a fruit preparation - the imagination is no limits! Recipe from Community Steirisches Kürbiskernöl g.g.A.
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Styrian Pumpkin Seed Oil Bundt Cake

Print Recipe
Styrian Pumpkin Seed Oil Bundt Cake
Course Dessert
Cuisine Austrian
Prep Time 15 min
Cook Time 70 min
Servings
people
Course Dessert
Cuisine Austrian
Prep Time 15 min
Cook Time 70 min
Servings
people
Instructions
  1. Grease and flour the bundt pan, preheat the oven to 180 °C. Beat the egg yolks, Styrian Pumpkin Seed Oil P.G.I., vanilla sugar and confectioner's sugar into a foamy mixture. Add the milk and mix well. Beat the egg whites with a pinch salt and the granulated sugar until they form stiff peaks. Mix the flour with the baking powder and ground pumpkin seeds and add to the egg yolk mixture, alternating with the beaten egg whites and mixing lightly. Fill the batter immediately into the bundt pan and bake at 170 - 180 °C for approximately 70 minutes (use a wooden skewer to test whether the cake is baked right through). When finished baking, remove from the bundt pan and let cool. Spread hot, pureed apricot jam on the cake and coat with the finished chocolate fondant. Sprinkle the bundt cake with the chopped Styrian pumpkin seeds while the icing is still soft and put in a cool place until serving.
Recipe Notes

butter and flour for the cake pan

ca. 200 g apricot jam to coat

ca. 50 g Styrian pumpkin seeds coarsely

chopped to sprinkle

Chocolate Fondant

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