Always working poppy seed cake

Ingredients for 1 servings:

• 150 g butter
• 50 g icing sugar
• 6 eggs, separated
• 200 g poppy seeds, ground
• 200 g hazelnuts, ground
• some salt
• some cinnamon
• 2 tbsp rum
• 120 g sugar
• ½ lemon(s), the juice
• ½ cup powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

this cake always turns out well

Beat egg whites until stiff. Mix together the powdered sugar and butter, then add 6 egg yolks. Now add the poppy seeds, hazelnuts, cinnamon, and salt. Add the egg whites and sugar. Finally, add the rum and mix everything gently, taking care not to break the egg whites. Pour the batter into a prepared cake tin. Bake in a preheated oven at 170°C for about 20 minutes (test with a toothpick). In the meantime, use a hand mixer to make a glaze from the powdered sugar and lemon juice, adding enough lemon juice and powdered sugar as needed until a creamy white mixture forms. Remove the cake from the oven, spread the glaze over the top, and let it cool.