Poppy seed cake

Ingredients for 1 servings:

• 1 bag of poppy seed cake (250 g)
• 3 m.-sized eggs
• 60 g margarine
• 6 tbsp cream or milk
• 1 shot of rum
• 125 g chocolate (chocolate chunks, milk
• 1 packet of vanilla sugar
• 75 g cornstarch

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 45 minutes

For sweet cravings, super juicy and also “edible” for singles

Separate the eggs. Beat the egg yolks with the margarine and vanilla sugar until frothy. Then stir in the poppy seed filling, cornstarch, rum and cream, and fold in the beaten egg whites and chocolate chunks. Pour the batter into a greased and floured springform pan and bake for about 1/2 hour at 180°C (fork test). The cake is also delicious warm, as the chocolate will have melted. For those with a sweet tooth, whipped cream is a must. The poppy seed flavor is more pronounced after a day of rest. The cake can be dusted with powdered sugar or, for the truly chocoholic, covered with chocolate glaze. If you make 8 servings of the cake, each serving has 250 kcal.