Poppy seed cake with marzipan cream

Ingredients for 1 servings:

• 175 g butter, liquid but no longer hot
• 200 g flour
• 50 g cornstarch
• 3 tsp, leveled baking powder
• 150 g sugar
• 2 tbsp vanilla sugar
• 1 pinch of salt
• 75 g poppy seeds, unground
• 4 eggs
• 150 ml milk
• 400 ml milk
• 100 g marzipan
• 1 pkt. vanilla pudding
• 2 tbsp vanilla sugar
• 1 tbsp sugar
• 4 tbsp almonds, ground
• 1 pkt. gelatin powder, white
• 100 g milk chocolate coating
• 1 tsp, heaped hazelnut spread
• 1 tbsp pistachios, chopped
• Fat for the springform pan
• e.g. flour or semolina or breadcrumbs for the springform pan

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Super simple, with unground poppy seeds; sponge cake with custard cream filling

Preheat the oven to 170°C, grease a 26 cm springform pan and dust with crumbs. For the cake: In a small bowl, combine the flour, cornstarch, and baking powder. Place the sugar, vanilla sugar, poppy seeds, and salt in a large bowl and beat well with the eggs using a mixer. Add the milk and butter. Gradually sift in the flour mixture and mix well. Then pour into the pan and bake on the middle shelf for 35-45 minutes. Don’t forget to do the skewer test. Once the cake is done, let it cool in the pan. Loosen the edge of the pan and divide the base horizontally into two pieces. Remove the top piece. This is best done with two wide knives, which you insert between the layers. For the cream: Take a small amount of the milk to mix with the custard powder and sugar. Bring the rest to a boil with the marzipan and ground almonds. It’s best to cut the marzipan into small pieces, as it dissolves better in the milk. Add the mixed powder and bring back to a boil until a thick pudding forms. Remove the pan from the heat, stir the hot mixture well, and slowly sprinkle in the gelatin powder. Pour the hot marzipan pudding mixture directly onto the bottom layer and replace the top layer. Gently press down. For the decoration: Chop the chocolate and melt it with the hazelnut spread in a bain-marie. Pour it onto the cake and quickly, while the chocolate is still thick, decorate with the chopped pistachios.