Separate the eggs. Beat the egg yolks with birch sugar until foamy.
Beat the egg whites with a pinch of salt until stiff.
Mix flour, cornmeal and baking powder in a bowl. Now add pumpkin flakes, hazelnuts, coconut blossom sugar, vanilla bean pulp, coconut flakes and cinnamon.
Peel the ginger and grate it very finely. Add the ginger to the remaining ingredients.
Now you stir first egg yolk to the dough and then the egg white. Finally, the coarsely chopped dark chocolate comes to the pumpkin cake.
Line the cake pan with baking paper. Fill the dough into the form and put it into the oven. At 180 ° upper-lower heat your pumpkin cake needs 30 minutes.
Turn off the oven and let the cake rest for about 10 minutes with the oven open. Turn it out of the mold and let it cool on a rack.