Eggnog poppy seed cake

Ingredients for 1 servings:

• 250 g margarine, soft
• 150 g sugar
• 3 packets of vanilla sugar
• 4 eggs
• 250 g flour
• 2 tsp, leveled baking powder
• 75 g poppy seeds, ground
• 100 g marzipan paste
• 3 packs of cream stiffener
• some pistachios, ground
• 600 g whipped cream, cold
• 1 pack of pudding powder (vanilla pudding powder), instant
• 225 ml eggnog
• 200 ml milk
• Fat, for the shape

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 25 minutes

Grease a springform pan and preheat oven to 180 degrees Celsius. Mix together the margarine, sugar, and 1 packet of vanilla sugar. Beat in each egg for half a minute. Add the flour and baking powder until a smooth batter forms. Finally, fold in the poppy seeds. Pour the batter into the springform pan and smooth it out. Bake in the oven for 30 minutes. Then let the cake cool and cut it in half horizontally. Place the bottom layer on a plate. Roll out the marzipan into a round disc (26 cm in diameter) and place it on the cake base. Whip the cream with 2 packets of vanilla sugar and cream stiffener until stiff. Spread one-third of the cream over the marzipan. Whip the custard powder with 150 ml of advocaat and the milk according to the package instructions and spread over the cream. Place the top layer on top and spread with cream. Fill a piping bag with the remaining cream and pipe oval cream rings onto the cake. Fill these with 75 ml of advocaat. Sprinkle with ground pistachios if desired. Tip 1: If you don’t have ground poppy seeds, you can use 125g of poppy seed mix. Tip 2: Make sure the top layer is even, otherwise the eggnog will run out of the oval cream rings.