Pumpkin seed roll
10 minutes (not including the cooling time)
- 7 eggs
- 7 spoons of sugar
- 1 packet of vanilla sugar
- 1 packet of lemon sugar
- 14 dag of pumpkin ground seeds (or 7 tablespoons)
- sour cream
- a bit of baking powder (half a teaspoon)
- 3 tablespoons of štajersko prekmursko pumpkin seed oil
1.Separate the egg yolks and whites. Stir in the egg yolks and sugar until foamy.
2.Add ground seeds and whipped egg whites to which we have added vanilla sugar. Before mixing everything together lightly, add a little more baking powder and add pumpkin oil.
3.Pour the mixture into a baking dish lined with baking paper and bake for about 10 minutes at 180 ° C.
4.Once the biscuit is baked, roll it up and let it cool.
5.Spread the cooled cream with sour cream, roll it again and wrap it in aluminum foil and place it in the fridge for a while (to make the roll juicy).
Product from the recipe:
Bio štajersko prekmursko pumpkin seed oil
Organically grown pumpkin seeds in the process of hot-pressing provide an authentic taste of this oil, which comes from where the pumpkins feel best.
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