Poppy seed cake

Ingredients for 1 servings:

• 200 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 8 eggs
• 200 g poppy seeds (finely ground) or steamed poppy seeds
• 100 g flour
• 100 g starch flour
• 1 tsp baking powder
• 50 g chocolate, (block chocolate) grated
• Margarine and breadcrumbs for the mold
• 200 g dark chocolate coating

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with block chocolate

Beat the butter for about 5 minutes. Add the sugar and vanilla sugar and beat for another 5 minutes until fluffy. Separate the eggs and gradually fold in the egg yolks. Sift together the flour, cornstarch, and baking powder, then fold in along with the poppy seeds and grated chocolate. Beat the egg whites until stiff peaks form and then lightly fold into the batter. Line a 26cm springform pan with parchment paper, grease generously, and sprinkle with breadcrumbs. Pour in the batter and bake at 180°C (top and bottom heat) for about 60 minutes. Let the cake cool. Melt the chocolate coating in a water bath and cover the cake with it.