Aunt Eva's poppy seed cake

Ingredients for 1 servings:

• 5 eggs
• 200 g sugar
• 100 g butter or margarine, soft
• 1 packet of baking powder
• 200 g poppy seeds, ground
• 2 tbsp flour
• 100 ml coffee, boiled, strong, cold
• 3 tbsp sugar
• 2 egg yolks
• 200 g butter
• n. B. jam, sour, e.g. from cranberries
• possibly sour cherries from the jar, for decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

without flour in the dough

Separate the eggs. Whisk the egg yolks, sugar, butter, and baking powder until frothy. Beat the egg whites until stiff peaks form and carefully stir in along with the poppy seeds. Pour the batter into a paper-lined loaf pan and bake at 180 degrees (top/bottom heat) for about 1 hour. Be sure to do the skewer test! Mix the flour, sugar, and cold coffee well to ensure no lumps form, then simmer in a water bath until thickened. Carefully stir in the 2 egg yolks and do not boil any further. Once the mixture has cooled slightly, combine it with the butter. Cut the cooled dough crosswise and spread the base with some tart jam and a thin layer of cream. Scatter sour cherries on top, if desired. Place the top half of the dough on top. Cover the entire cake with the cream and decorate with sour cherries. This goes well with cream, a tart compote, or jam.