Egyptian poppy slices

Ingredients for 1 servings:

• 2 eggs
• 1 cup sugar
• 1 cup sunflower oil or rapeseed oil
• 2 cups milk
• 2 cups flour
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 1 shot of rum
• 1 point poppy seed
• 1 pack of chocolate glaze for spreading

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sheet cake

Separate the eggs. Beat the egg whites until stiff peaks form and set aside. Beat the egg yolks with the sugar until frothy. Add the oil, milk, rum, and vanilla sugar and beat vigorously. Now add the flour and baking powder and beat vigorously. Finally, stir in the poppy seed mixture and carefully fold in the beaten egg whites. Pour the batter (it will be quite runny) onto a prepared baking sheet. Bake in a preheated oven at 180°C for about 15-20 minutes. Caution: It cooks quite quickly! Once the cake has cooled (if it’s really urgent, I place it on ice packs—then it cools in 10 minutes), spread it with melted chocolate icing. Variation: Spread with Nutella and dust with cocoa powder.