Poppy Seed Orange Cake

Dough: Preheat the oven to 190 °C (top and bottom heat). For the poppy seed sponge cake, whip the egg whites with the water until very stiff, then add the sugar and mix briefly. Mix the egg yolks with the bitter almond oil and fold into the beaten egg whites with a whisk. Mix the flour and baking powder and sift over the egg mixture, add the poppy seeds and fold everything in carefully with the whisk. Line the bottom of a 26 cm ø cake springform pan with parchment paper. Pour in the dough and bake for about

35 minutes. After cooling, cut the base in two horizontally. Place the bottom cake layer on a cake plate.

Filling: Cut the marzipan into thin slices, spread evenly on the cake base and drizzle with the orange liqueur. Whip the whipped cream (for the filling and for the topping, so 600 ml in total) until stiff and spread 1/3 of it on the marzipan layer. Place the next cake layer on top, spread with the orange marmalade and evenly spread the next third of the whipped cream on top. Place the top cake layer on top, brush the edge and surface with the remaining whipped cream and place a continuous small rim of cream on top with a piping nozzle so that the orange layer (topping) does not flow down later.

Topping: For the orange topping, season the juice with liqueur and orange oil and stir with the three packets of sauce powder.

Pour this orange sauce on top of the cake. Sprinkle with poppy seeds before serving.

Tip: Di

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