Take the eggs out of the refrigerator 30 minutes in advance so that they reach room temperature. Line the bottom of a springform pan (Ø 26 cm) with baking paper. Preheat the oven to 180 ° C (top / bottom heat). Separate the eggs for the dough and beat the egg whites until stiff. When it starts to foam, gradually pour in the sugar and then continue beating at high speed (approx. 5 minutes) until the mixture is creamy and firm. Finally stir in the egg yolks slowly. Mix flour with baking powder and sift over it. Now sprinkle the poppy seeds over it and carefully stir in with the whisk. Pour the dough into the prepared springform pan and bake on the middle rack of the preheated oven for approx. 30-35 minutes. Don't forget your chopsticks !!!

Let the bottom cool down well (possibly overnight), then cut twice horizontally. Brush the bottoms with strawberry jam.

Whip the cream with vanilla sugar until stiff.

Spread half of the cream on 2 floors and spread, then stack the floors on top of each other. Spread the second half of the cake evenly all around and on the top.

Now you carefully put the marzipan over it.