Poppy seed cake

Ingredients for 1 servings:

• 4 eggs
• 1 cup(s) sugar
• 1 cup(s) flour
• 1 cup(s) poppy seeds
• 1 tsp baking powder
• 1 pack of cake glaze
• 1 can pear(s) (drained weight 460g)
• 250 ml whipped cream
• powdered sugar
• 12 pieces of meringue (drops)

Instructions

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

Poppy seed base, simple cup recipe, can also be topped with other toppings!

Mix the first 5 ingredients with a mixer. Pour into a round, greased cake tin and bake for 20 minutes at 200°C. Then let it cool and divide it to make two layers. Prepare the cake glaze according to the package instructions. Top the bottom layer with the pears and spread the glaze on top. If one package of glaze isn’t enough for you, you can use two. While the glaze is cooling, whip the cream. When the glaze is cold, spread the whipped cream on top. Place the top layer on top of the cream. I always cut the top layer into pieces beforehand so the cream doesn’t ooze out of the cake when cutting it, and then place it on top of the cream. Before serving, dust with powdered sugar and place a drop of meringue on each piece. This cake is super quick and easy to make and can be topped with other fruit as desired. I’ve also filled it with just cream.