Summary

Ingredients

• 6 egg whites
• 100 g suar
• 1 pinch (s) salt
• 200 g spelled flour type 630
• 200 g pumpkin seeds
• Butter and flour for the mold

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Instructions

1. Beat egg whites with sugar and a pinch of salt until stiff. Gradually fold in the flour, then carefully fold in the whole pumpkin seeds.
2. Butter two loaf tins and dust with flour. Distribute the mixture evenly over the molds and smooth it down. Bake at 180 ° C for 30 minutes until golden brown. Then turn it out and let it cool down.
3. The next day, use a slicer to cut the cakes into approx. 1.5 mm thick slices. Place them side by side on baking trays and let them dry in the oven at 170 ° for about 10 minutes. Constantly watch so that the leaves do not get too dark.