John Myers
Ingredients for 1 servings:
- 1 cup flour
- 1 cup poppy seeds (blue poppy seeds), not ground
- ¾ cup sugar, possibly increase to 1 cup
- 1 cup rapeseed oil
- 1 egg(s)
- 3 egg whites
- 3 egg yolks
- 1 tsp baking powder
- 1 pinch of salt
- 1 package cream powder (Paradise Cream Vanilla), without cooking
- 2 packs of whipped cream
- Hazelnut brittle for sprinkling
- possibly cream stiffener
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
lightning-fast preparation and simple ingredients, approx. 200 ml cup content
This quantity is enough for a 26 cm springform pan. The measuring cup holds approximately 200 ml. Mix all ingredients, except the 3 egg whites. This can be done with a whisk or an electric mixer. Beat the 3 egg whites until stiff and fold into the mixture. Pour into the greased pan and bake at 175 degrees Celsius (350 degrees Fahrenheit) for 15 minutes. Do the skewer test; it might take 20 minutes. Let the cake cool. Beat the Paradiescreme with the whipped cream for 3 minutes until stiff. To be on the safe side, you can add 1-2 tablespoons of cream stiffener. Spread over the base and sprinkle with the hazelnut brittle. Done! Keep chilled; if not eaten beforehand, it keeps well in the refrigerator. The base can also be baked the day before and spread with the cream the day of consumption.
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