Poppy Cake

Cover the bottom of the springform pan with parchment paper and butter the edges.

Sprinkle with flour or breadcrumbs. Leave to cool until ready to use. Preheat the oven to 180 °C. 2.

Separate the eggs, leave the egg whites to cool until ready to use. Grind poppy seeds in a cutter until dark. Works best if poppy seeds are frozen for at least an hour beforehand. Turn 25 g butter into liquid, set aside. Cream remaining butter with egg yolks, 100 g sugar, powdered sugar and vanilla sugar. Rinse the lemon with lukewarm water, grate the zest and stir in the poppy seeds.

Whip the egg whites until stiff, add the remaining sugar and continue to whip until very stiff and glossy. Mix nuts, flour and baking powder. Add in layers with the snow to the poppy seed mixture. Fold in loosely. Quickly fold in liquid butter and rum at the end. Pour the dough into the pan, bake in the lower part of the oven for 60-70 minutes. Make a needle test.

Take out the poppy seed cake and let it cool a little in the pan. Then loosen the cake ring and cool completely. Just before serving, place cake decorations on top, dust with powdered sugar. Cut into pieces.

Serve with apricot compote.

Kitchen practice Stencils for the powdered sugar garnish you can buy ready-made or possibly make yourself as a silhouette.

Variations: Omit the hazelnuts and use more poppy seeds (up to 250 g in total). This will make the cake airier, but it will also be fluffier.

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