Preheat the oven to 180°C. Grease a springform pan (diameter 26 cm) and sprinkle with breadcrumbs.
Mix the poppy seeds with the flour and breadcrumbs. Separate the eggs. Beat the egg whites with salt until stiff. Cream the egg yolks with the sugar.
Gently mix the egg yolks, beaten egg whites and poppy seed mixture with a wooden spoon. Pour the mixture into the pan and bake in the oven (center) for about 30 minutes.
This information applies to top/bottom heat, not to convection. The cake is ready when it no longer ‘wobbles’ when removed and the surface is lightly (!) browned. Let the cake cool completely in the pan, then turn it out onto a plate. Tastes good with whipped cream and/or applesauce.
