2/3 cup raw sunflower kernels
3/4 cup all purpose flour
3 tablespoons cocoa
2 teaspoons baking powder
2 egg whites
3/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup sunflower oil
1/4 cup red currant or raspberry jelly
Cover bottoms of two 9-inch round cake pans with waxed paper; grease sides of pan with waxed paper.
In a blender or food processor, process sunflower kernels to a coarse flour consistency. Sift together flour, cocoa and baking powder; mix with ground sunflower kernels and set aside.
Separate eggs. Beat 5 egg whites and salt until stiff. Beat oil with egg yolks; add to egg whites and sugar. Continue beating until mixed. Fold in flour mixture. Pour into pans. Bake at 350°F 15 minutes. Turn out onto racks; peel off waxed paper. Cool
Take one cake section and place top down on plate. Spread jelly over cake. Spread with Vanilla Filling. Top with second cake layer; frost with Chocolate Icing.
Vanilla Filling; Into top of double boiler, mix 1/3 cup sugar, 3 tablespoons flour and 1/4 teaspoon salt. Gradually blend in 1 slightly beaten egg, 2 slightly beaten egg yolks and 1 cup warmed milk, stirring until smooth. Cook and stir until mixture thickens. Remove from heat; stir in 1 teaspoon vanilla. Cool to room temperature.
Chocolate Icing: In Top of double boiler, melt 1 tablespoon butter and 4 ounces semi-sweet chocolate. Add 1/3 cup whipping cream and mix well using a wire whip. Remove from heat and add 1 3/4 cups powdered sugar and 1 teaspoon vanilla. Ice top and sides of cake. Sprinkle top of cake with 1/4 cup raw or roasted sunflower kernels.
8 to 12 servings