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Moist poppy seed cake à la Stefan & David

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Ingredients for 1 servings:

  • 200 g butter
  • 60 g powdered sugar
  • 1 packet of vanilla sugar
  • 8 eggs, separated
  • 30 ml rum or amaretto
  • 160 g sugar
  • 250 g poppy seeds – baking
  • 200 g hazelnuts, grated
  • 1 tsp cinnamon
  • Fat for the mold

Instructions

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

Beat the butter, powdered sugar, and vanilla sugar until creamy. Gradually add the 8 egg yolks and the rum to the butter and stir in. Beat the egg whites with 160g of sugar until stiff peaks form. Add the poppy seed mixture, hazelnuts, and cinnamon to the butter mixture and stir in. Fold in the beaten egg whites. Pour the batter into a greased 26cm springform pan. Bake in the preheated oven for about 30-45 minutes. This poppy seed cake is super moist and can easily be stored for several days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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