Moist poppy seed cake

Ingredients for 1 servings:

• 5 egg whites
• 150 g margarine
• 175 g sugar
• 1 packet of vanilla sugar
• 5 egg yolks
• 1 pinch of salt
• ½ pack of baking powder
• 250 g poppy seeds (e.g. Mohnfix or Mohnback)
• 200 g ground almonds
• 125 g powdered sugar
• 1 tbsp water
• 2 tbsp rum

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Juicy and very popular

Separate the eggs, beat the egg whites until stiff, and refrigerate. Combine the remaining ingredients in a bowl and stir to form a batter. Then fold the beaten egg whites into the batter, making sure they are still slightly visible. Place baking paper in a springform pan and cut around the edges with scissors, leaving a 1 cm border (no greasing required). Pour the mixture into the springform pan and spread evenly. Bake in a preheated oven at 175°C (top/bottom heat) for about 60 minutes. Remove the cake from the oven and let it cool. For the glaze, mix the powdered sugar with the water and rum and stir with a spoon until smooth (use the liquid sparingly, as you can always add more). Spoon the mixture onto the cake and spread it evenly with a knife. Tip: For larger batches, you can also bake a whole baking tray. To do this, double the recipe and pour the batter into a deep baking tray lined with baking paper. The baking time remains the same.