Poppy seed and vanilla bundt cake

Ingredients for 1 servings:

• 250 g flour
• 1 packet of vanilla pudding powder
• 20 g cornstarch
• 250 g margarine or butter
• 250 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 6 eggs
• 200 g poppy seed cake
• 2 ½ tsp baking powder
• 8 tbsp cream
• 8 tbsp eggnog
• Fat and flour for the mold
• e.g. powdered sugar
• n. B. chocolate glaze

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

For the sponge cake, cream the soft margarine/butter until creamy. Add the sugar, vanilla sugar, and salt and mix. Beat in the eggs one at a time. Mix the flour with the baking powder, pudding powder, and cornstarch and stir in alternately with the cream and egg liqueur. Pour half of the batter into a greased and floured Bundt cake pan and stir the poppy seed mixture into the other half. Spread the poppy seed mixture on top of the other half and use a fork to create a spiral. Bake in a preheated oven at 180°C (top/bottom heat) for approx. 40-45 minutes. Do the skewer test! Cover with aluminum foil towards the end if necessary. Let the cake cool, then turn it out of the pan and let it cool. Dust with powdered sugar or cover with chocolate glaze.