Nut and poppy seed cake

Ingredients for 1 servings:

• 125 g butter, soft
• 125 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 1 shot of rum
• 200 g nuts, ground
• 100 g poppy seeds, ground
• 100 g flour
• 1 tbsp baking powder
• 200 ml cream
• 1 pinch of salt
• ½ cup powdered sugar
• ¼ tsp cinnamon
• 2 tbsp rum
• 1 tbsp butter, for the mold
• 2 tbsp Flour , for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

from my grandma, for 10 pieces

Grease a loaf pan with butter and dust with flour. Beat the cream with the salt for one minute, add the vanilla sugar and continue beating until the cream is stiff. Refrigerate until ready to use. Beat the butter and sugar until light and fluffy, then gradually add the whole eggs, stirring after each addition until the mixture is smooth. Then stir in the poppy seeds, nuts, and rum. Mix the flour with the baking powder and sift into the mixture. Carefully fold in using a silicone spatula. Fold in the stiffly whipped cream and pour the batter into the pan. Bake at 175°C for about 45 minutes (use a skewer to test if it is cold). Once cooled, mix the above ingredients to make a glaze and cover the cake with it. The cake will keep for a long time if wrapped in foil and stored in a cool place.