Poppy seed cake with marzipan and almonds

Ingredients for 1 servings:

• 3 eggs
• 1 cup sugar
• 1 cup poppy seeds
• 1 cup flour
• 1 tsp baking powder
• 2 cups of sweet cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 1 bag(s) almonds, sliced
• powdered sugar
• 1 package of marzipan paste
• 1 marzipan blanket
• Food coloring
• Chocolate decoration, silver pearls

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

beautiful cake for celebrations

Separate the eggs. Beat the egg yolks and sugar until frothy. Stir in the poppy seeds, flour, and baking powder. Finally, slowly fold in the stiffly beaten egg whites. Pour into a round springform pan lined with baking paper and bake at 160°C for 30 minutes. Let it cool, then cut in half. Toast the almonds in a pan with a little oil and powdered sugar, making sure they don’t stick together. Then let it cool. Whip the cream, vanilla sugar, and cream stabilizer and spread about half of it on one of the cake layers. Sprinkle the almonds on top or mix them with the cream, if you prefer. Place the second layer on top and spread the remaining cream on top and over the sides of the cake. Cover the cake with the marzipan and press it down lightly. The marzipan and a little food coloring can be used to make wonderful roses or other decorative elements. The cake can be decorated with this as desired.