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.