Romanian poppy seed cake

Ingredients for 1 servings:

• 7 eggs
• 300 g sugar
• 100 g poppy seeds
• 8 tbsp flour
• 200 ml milk
• 200 g butter
• 1 vanilla pod(s), pulp thereof, alternatively vanilla flavoring
• Fat for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 15 minutes

Prajitura cu mac, fluffy poppy seed cake with vanilla cream

Preheat the oven to 170°C. Separate the eggs. For the pastry, beat the egg whites until stiff peaks, gradually adding 200g of sugar. Then fold in 5 tablespoons of flour and the poppy seeds. Pour the batter into a greased springform pan and bake for 35-40 minutes using conventional oven. Test with a skewer if necessary. Remove the cake from the pan to cool. For the cream, put the milk, 3 tablespoons of flour, 100g sugar, egg yolks, and vanilla seeds in a saucepan and whisk to combine thoroughly, ensuring there are no lumps. Heat, stirring constantly, until the mixture thickens, i.e., just before boiling – do not let it boil! Remove the pan from the heat and stir in the softened butter. Allow the cream to cool. Place a cake ring around the cake, pour the cream onto the cooled cake, and refrigerate for at least 1 hour, or overnight if necessary.