Cherry poppy seed cake with chocolate cream and whipped cream

Ingredients for 1 servings:

• 4 eggs
• 100 g poppy seeds, alternatively ground poppy seeds
• 110 g flour
• 150 g sugar
• 150 ml rapeseed oil or sunflower oil
• 1 tsp baking powder
• 1 pinch of salt
• 1 jar sour cherries or morello cherries
• 500 ml milk
• 3 tbsp sugar
• 1 bag(s) pudding powder, chocolate
• 100 g chocolate, dark chocolate
• 100 g coconut oil
• 2 cups whipped cream
• 2 bags of cream stiffener
• 2 bags of vanilla sugar
• 1 tsp sugar
• e.g. cocoa or chocolate shavings

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 50 minutes

Drain the cherries from the jar and set aside. For the batter, separate 3 of the 4 eggs and beat the 3 egg whites and a pinch of salt until stiff peaks form. In another bowl, whisk the egg yolks and whole egg, the flour, the sugar, the poppy seeds, and the oil with the baking powder and a sachet of vanilla sugar. If the batter is too crumbly, add another egg. Fold in the beaten egg whites and pour the batter into a greased 28 cm springform pan. Distribute the drained cherries over the batter. Bake in a preheated oven at approx. 170 degrees Celsius (350 degrees Fahrenheit) with a fan for 30 minutes. Do the skewer test! After baking, let the batter cool slightly and, if possible, transfer it to a cake plate now. Place the ring from the springform pan or a cake ring around the base. For the chocolate cream, make a pudding according to the instructions using the milk, the 3 tablespoons of sugar, and the pudding mix. Add the broken dark chocolate and coconut oil to the hot pudding and melt. Stir everything thoroughly until smooth and then spread it on the baked base. Now the cake needs to cool and the chocolate cream needs to chill. It’s best to bake the cake the night before and refrigerate overnight. But refrigerate for at least 5 hours so the chocolate cream is completely cold. The cream should only be spread on the cake shortly before serving. For the cream layer, simply whip the 2 cups of cream with 1 teaspoon of sugar, the second tablespoon of vanilla sugar, and the cream stiffener according to the package instructions and spread it on the chocolate cream. If desired, decorate the cake with cocoa powder or chocolate shavings.