Gluten-free poppy seed cake for Christmas

Ingredients for 1 servings:

• 100 g buckwheat flour
• 100 g soy flour
• 1 ½ tsp xanthan gum
• 20 g tapioca flour
• 3 tsp baking powder
• 1 tbsp psyllium husk
• 200 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 1 pack of poppy seed cake
• Chocolate cream, approx. 450 g
• Fondant for decoration

Instructions

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

for a springform pan of approx. 26 cm

Allow the psyllium husks to soak in 3 tablespoons of warm water. Cream the butter with the sugar and vanilla sugar until fluffy. Beat in each egg individually for about 1 minute, then add the poppy seed mixture and mix well. Mix all types of flour with the baking powder, psyllium husks and the spring water, xanthan gum and tapioca flour and stir into the butter and poppy seed mixture. Pour the batter into a greased springform pan (approx. 26 cm) and bake in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for about 60 minutes. Towards the end of the baking time, cover the cake with baking paper if necessary. After baking, leave the cake in the oven for a few minutes longer. Once the cake has completely cooled, it can be covered with the ganache and then decorated with the fondant.