Cream the sugar with the eggs. Then stir in the flour with the baking powder. Add the poppy seeds and pour the batter into a round, greased springform pan. Bake at 180°C for about 20 minutes until golden brown. Let the base cool a bit and then divide it in the middle. Whip the cream with a little sugar and cream stiffener until stiff and spread half of it on the lower part of the poppy seed base.
Now place the top half of the base on top and pour the rest of the cream on top. Spread the edges with cream as well, so that everything is covered with cream. For decoration, put a little poppy seed on a plate. Now you can take a shot glass and moisten the rim a little.
Dip it in the poppy seeds and copy the ring onto the cake. It’s best to start on the outside and work your way in, or to the center. The rings should be arranged like the Olympic rings, meaning they should all overlap a little. Then continue the same on the outside.