Poppy seed cake with cranberry cream and egg liqueur glaze

Ingredients for 1 servings:

• 4 eggs
• 1 cup sugar
• 1 cup flour
• 1 cup poppy seeds
• 1 tsp baking powder
• 3 cups of cream
• 5 tbsp cranberries
• 200 ml egg liqueur
• Chocolate shavings
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

especially at Easter

Separate the eggs and beat the egg yolks with the sugar until frothy. Mix the flour with the baking powder, add to the egg mixture along with the poppy seeds, and mix thoroughly. Beat the egg whites until stiff and carefully fold into the batter. Pour the light batter into a greased springform pan and bake at 180°C for 30 minutes. Allow to cool and place on a cake plate. Place a cake ring on top. Whip the cream until stiff, carefully fold in the cranberries, and pour the mixture onto the base, smoothing it down. Finally, drizzle the advocaat over the cake, starting in the center. Decorate with chocolate shavings. At Easter, the cake looks especially beautiful decorated with dragee eggs or little marzipan carrots.