Waldviertler poppy seed cake

Ingredients for 1 servings:

• 250 ml milk
• 250 g poppy seeds, grated
• 50 g walnuts, grated
• 150 g butter
• 7 eggs
• 200 g sugar
• 2 packets of vanilla sugar
• 100 g flour, fine
• 1 packet of baking powder
• 2 tbsp rum
• 1 apple, finely grated, or 2 tbsp applesauce
• 1 pinch of salt
• 1 pinch(s) cinnamon powder
• 1 jar jam (redcurrant jam)
• 200 g dark chocolate or cooking chocolate
• 20 g coconut oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

traditional Austrian pastry

Heat the milk (do not boil!), stir in the poppy seeds and nuts, and let it swell for about 10 minutes. Preheat oven to 180°C, line the bottom of a cake tin with baking paper. Separate the eggs, beat the egg whites with salt and half of the sugar (100g) until stiff peaks form, then chill. Beat the butter with the remaining sugar, vanilla sugar, cinnamon, and rum until fluffy. Add the poppy seed mixture and applesauce and beat well. Sift the flour with the baking powder and stir in. The mixture should not be too runny; add a little more if necessary. Finally, fold in the beaten egg whites and pour into the tin, smoothing the surface and slightly piping up the edges. Bake on the lowest rack for about 45-60 minutes – use the needle test! Let cool. Divide horizontally, fill with plenty of currant jam, and sandwich together. Spread the jam on the outside as well. Melt the chocolate over low heat or in a double boiler, add the coconut oil, stir well, and glaze the cake. Tip: If you like, decorate the cake with marzipan flowers or candied cherries.