John Myers
Ingredients for 1 servings:
- 3 egg yolks
- 4 tbsp water, hot
- 150 g sugar
- 1 packet of vanilla sugar
- 125 g flour, sifted
- 2 tsp baking powder
- 125 g poppy seeds, unground
- 3 egg whites
- 2 cups of cream
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
For the sponge cake, beat 3 egg yolks, 4 tbsp hot water, 150g sugar, and 1 sachet of vanilla sugar in a suitable bowl until frothy. Then fold 125g sifted flour, 2 tsp baking powder, and 125g unground poppy seeds into the foamy mixture. Then beat the 3 egg whites until stiff peaks form and carefully fold into the batter. Pour the batter into a prepared tart tin. Bake in a preheated oven at 175°C (fan oven) for approx. 20-25 minutes. Allow the sponge cake to cool completely. Then cut it in half lengthwise. Now whip the two cups of cream and fill the cake with it, reserving some for decorating and smoothing. Now assemble the cake. Spread the reserved cream over the edge and the cake topping. Decorate and decorate the cake topping as desired.
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