Strain soaked cucumbers, pat dry and cut into small cubes, setting aside seeds and stems. Sift flour with cornstarch. Beat eggs, yolks, powdered sugar, vanilla sugar and grated lemon zest until creamy. Then stir in pumpkin seeds first, as well as pomegranates, fold in flour and warm butter. Butter a loin pan and sprinkle with flour. Fill in the mixture and bake in a preheated oven at 180 °C for about 45 minutes. Turn out, let rest for 10 minutes and then lift off the mold. Heat the jam, press through a sieve and brush the cake with it. Melt the couverture in a water bath and coat the cake with it in fine stripes. Heat a metal skewer, pierce the glaze with it and place pine nuts in the holes.
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