Butter the ring cake pan.

Sprinkle onto the pan the “roughly” cut pumpkin seeds, and then flour the pan.

With a blender, mix the egg yolks, the water, the powdered sugar and the vanilla sugar until fluffy.

Stirring it slowly and continuously, add the pumpkinseed oil.

In another bowl, beat the white of the eggs stiff, together with the sugar.

First add one third of the egg white foam to the dollop, then slowly blend in the flour.

Add the baking powder and then the remaining 2/3 of the egg whites, rolling it in very carefully with just one delicate movement (of the hand).

Pour the thus prepared dough into the floured cake pan and bake it at 320 °F  for about 1 hour. (Check the condition of the cake with a meat pin.)

Sprinkle some powdered sugar on the hot ring cake before serving.

Serve it. Some additional ideas: The cake is truly delicious when served with vanilla sauce or vanilla ice cream, decorated with a few drops of pumpkinseed oil. You can also enrich the dough with some raisins, walnuts, pumpkinseeds, etc.