Chocolate poppy seed cake

Ingredients for 1 servings:

• 600 g flour
• 300 g sugar
• 250 g butter or margarine
• 2 eggs
• 1 packet of baking powder
• 250 g poppy seeds, ground
• 250 g sugar
• 2 packets of vanilla sugar
• 50 g almond(s), chopped
• 2 cups sour cream (or 400g quark)
• 200 g flour
• 2 packets of baking powder
• 250 g butter or margarine
• 2 cups of sweet cream
• 5 eggs
• 3 tbsp sugar
• 1 packet of vanilla sugar
• 3 tbsp cocoa powder
• 3 tbsp rum
• 1 egg(s)
• 125 g fat (hard fat)

Instructions

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

For the crumble dough, melt the margarine and mix with the other ingredients. Place the crumble dough on a greased baking sheet (not too shallow). If there is any leftover dough, simply sprinkle it on top of the poppy seed dough. For the poppy seed dough, beat the margarine with the sugar until light and fluffy, then beat in the eggs one at a time. Now add the sour cream. Mix the flour with the poppy seeds, baking powder, and almonds, and finally stir into the dough. Pour the poppy seed dough over the crumble dough and spread evenly. Bake the cake in an oven preheated to 200 degrees Celsius for 20 minutes. After baking, immediately pour the two cups of sweet cream over the hot cake. Then let it cool. Now prepare the chocolate glaze: Heat (melt) the shortening and let it cool briefly. Mix the egg with the sugar and cocoa, then stir in the shortening a tablespoon at a time. Finally, add the rum or brandy, depending on your taste. If children are eating with you, the icing tastes great without alcohol! Spread evenly over the cake.