Poppy seed cake with yogurt cream

Ingredients for 8 servings:

• 2 eggs
• 70 g powdered sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 60 ml oil
• 50 g flour
• 40 g poppy seeds, ground
• 1 tsp baking powder
• 250 g natural yogurt, 3.5%
• 80 g powdered sugar
• 4 sheets of gelatin
• 200 ml cream or whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

simple but very good

For the base: Beat eggs, icing sugar, salt, and vanilla sugar until frothy (at least 10 minutes). Add the oil, stirring constantly. Fold in the flour, baking powder, and poppy seeds into the mixture and pour into the cake tin. Bake at 170°C on the middle rack for about 20 minutes. Remove from the oven and let cool. For the yogurt cream: Whip the cream and chill. Soak the gelatin in cold water. Mix the yogurt and icing sugar. Squeeze out the gelatin well and warm it with 3 tablespoons of the yogurt mixture. Stir it into the remaining mixture and fold in the whipped cream. Pour onto the chilled poppy seed base and chill for 3 hours.