Wholemeal sponge cake:

• 5 eggs
• 100 g sugar
• 100 g wholemeal flour
• salt
• lemon zest

Mix:

• 300 g pumpkin
• 75 g butter
• 600 g curd cheese
• 150 g sugar
• 1 pkg vanilla sugar
• 2 tbsp wholemeal flour
• 3 eggs
• 1 pinch of cinnamon
• 1 pinch of allspice
• 1 pinch of nutmeg

Separate the eggs for the wholemeal sponge cake. Beat the egg whites with half the sugar until stiff. Beat the remaining sugar and yolks until frothy. Add the salt and lemon zest. Sieve the wholemeal flour and fold in alternately with the beaten egg whites. Spread evenly in a higher tin and bake in a preheated oven at 200 °C (top/bottom heat) for approx. 9 minutes. For the mixture, cut the pumpkin into cubes. Simmer in a pan with 125 ml water for about 10 minutes until the pumpkin is soft. Finely puree with a hand blender. Preheat the oven to 180 °C. Mix the butter with the quark, sugar, vanilla sugar and wholemeal flour. Add the pumpkin puree. Gradually stir in the eggs and spices. Spread the mixture onto the pre-baked sponge and smooth it out. Bake the cake in a preheated oven at 180 °C (top/bottom heat) for approx. 20 minutes, then finish baking at 150 °C (top/bottom heat) for a further 60 minutes. Remove the cake from the oven and run a knife directly between the tin and the cake to prevent the cake from cracking. Leave to cool completely.

Tip:
Do not remove the cake from the oven immediately after baking. Switch off the oven and allow the cake to cool slowly. Cooling too quickly can lead to cracks.