Silesian poppy seed cake according to Grandma Gertrud

Ingredients for 1 servings:

• 10 eggs
• 375 g poppy seeds, ground
• 300 g butter
• 375 g sugar
• 150 g almond(s), chopped
• 150 g raisins
• 4 tbsp rum, 80%
• 1 lemon(s), grated peel
• 1 pinch of salt
• 4 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Total time approx. 3 days 30 minutes

Soak the raisins in the rum and let it sit for a while. Separate the eggs. Beat the egg whites with a little salt until stiff. Cream the butter until fluffy, then add the sugar and egg yolks. Stir in the ground poppy seeds, almonds, soaked raisins, and grated lemon zest. Finally, carefully fold in the stiffly beaten egg whites. Bake in a springform pan at around 180 degrees Celsius for about 60-70 minutes, depending on your oven. Make the icing from the remaining rum and the powdered sugar. Once cooled, turn the cake out and cover with icing if desired. Once the icing has dried, wrap it in aluminum foil and let it sit in the refrigerator for 2-3 days.