For the pumpkin cake, separate the eggs, beat the egg whites to snow. Yolks, sugar, mineral water, 1 packet of vanilla sugar beat until foamy. Mix in pumpkin seeds, oil, flour, baking powder. Coarsely fold in the snow.
Pour into a rectangular form with size approx. 25 x 35 cm (then the cake will be approx. 4 -5 cm high) with baking paper. Bake at preheated 180 °C (top and bottom heat) for 45 minutes and let cool.
Whip the cream with cream stiffener and mix in the sour cream. Spread the cooled dough with the cream mixture and sprinkle with cinnamon.
Preparation Tip:
For kids, instead of cinnamon, use some sugar lentils or other sprinkle decorations to decorate for the pumpkin pie.
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