Orange buttercream poppy seed cake

Ingredients for 1 servings:

• 250 g butter, room temperature
• 250 g sugar
• 6 eggs
• ½ vanilla pod(s), including the pulp, or vanilla flavoring
• 2 tsp lemon zest
• 220 g flour
• 100 g poppy seeds, ground
• 1 pinch of salt
• 550 g vanilla pudding
• 250 g butter, room temperature
• 50 g sugar
• ½ vanilla pod(s), including the pulp, or vanilla flavoring
• Orange marmalade
• n. B. Orange liqueur
• n. B. Chocolate shavings

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

simple and delicious, for real poppy seed lovers

Poppy seed base: Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Line a 20 cm baking pan with baking paper and lightly grease it. Combine the butter, sugar, vanilla, and lemon zest and mix on medium heat. Gradually add the eggs. Mix the baking powder, flour, poppy seeds, and salt and stir into the mixture. Pour the batter into the pan and bake for about 40 minutes. Let it cool completely, then divide it crosswise into 3 layers. You can also divide the batter into thirds and bake 3 layers one after the other, each for 20 minutes. Buttercream: All ingredients must be at the same room temperature, so remove them from the refrigerator in good time. Beat the butter, sugar, and vanilla until fluffy and white. Add the custard in small portions and mix well. Finish: Soak the bottom layer with orange liqueur and spread generously with orange marmalade. Spread 1/3 of the buttercream on top. Place the second layer on top, soak it, spread it with jam, and spread 1/3 of the buttercream on top. Place the third layer on top, soak it, and spread it with jam. Spread the remaining buttercream over the edges and base and decorate with chocolate shavings.