Poppy seed cake with icing, Dassli-Borum

Ingredients for 1 servings:

• 75 g cane sugar
• 180 g margarine, unhydrogenated
• 1 bag(s) vanilla sugar, bourbon
• 2 pinches of salt
• 5 eggs, separate
• 250 g poppy seeds, ground
• 100 g cornstarch (Mondamin)
• 1 bag of baking powder
• 3 tbsp rum, 54%
• 200 g sweet cream
• 1 bag(s) vanilla sugar, bourbon
• 40 g cornstarch (Mondamin)
• 3 tbsp cane sugar
• 1 bag(s) vanilla sugar, bourbon
• 1 pinch of salt
• 400 ml grape juice, red (naturally sweet)
• 100 ml rum, 54%
• Chocolate sprinkles, if milk is allowed OR
• 500 ml grape juice (naturally sweet) OR
• 500 ml red wine with sugar OR
• 500 ml wine, red liqueur wine

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

gluten-free, partially dairy-free, own recipe

Cake preparation: Beat sugar with egg yolks and margarine until fluffy. Mix poppy seeds, 1 pinch of salt, Mondamin and baking powder and add to the mixture, mix well, and add rum if desired. Stir in the egg whites, which have been beaten stiffly with a pinch of salt. Pour into a springform pan lined with baking paper and smooth down. Bake in a cold oven at 160°C for 30 minutes. Remove the springform pan and after about 30 minutes, remove the pan from the pan without the base and place it on a wire rack and allow to cool. Remove the baking paper. Serve with cream whipped with vanilla sugar, if desired. Glaze preparation: Bring red grape juice with sugar, bourbon vanilla sugar and a pinch of salt to a boil, then briefly add the Mondamin dissolved in rum, stirring immediately. Remove the pan from the heat; it will start to bubble straight away – risk of injury! Keep stirring; it should become firm but not stiff. In the meantime, cut the cooled poppy seed cake in half crosswise, unfold it, and spread the bottom half with the now slightly cooled cream. If some spills over the edge, don’t worry. Put the lid back on and spread with the remaining cream, including the edges. Sprinkle with chocolate sprinkles if milk is allowed. Good luck. The preparation time varies depending on whether you’re making just the cake: about 20 minutes, or about 40 minutes with the icing. Not including the cooling time for the cake, which took me about 2 hours.