Poppy Seed Cake

(247 votes)
Total Time Icon
Total time: 1 hour 5 min
Preparation Time Icon
Prep time: 5 min
Rest Time Icon
Rest time: 1 hour
Yield Icon
Enough for 1 person

🍓 Ingredients

30 grams Powdered sugar
4 Eggs separated
100 grams Butter
1 package Vanilla sugar
150 grams Poppy seeds
70 grams Hazelnuts
250 grams QimiQ
1 pinch Cinnamon
125 grams Cottage cheese (curd)
90 grams Sugar
1 package Vanilla sugar
70 grams Sugar
125 milliliters Cream
  Flaked almonds
some Whipped cream
1 package Cake glaze red and some sugar

🍽 Instructions

For the sponge cake, cream the butter until fluffy. Add the powdered sugar, stir in the egg yolks and continue to beat until fluffy.

Add the poppy seeds, nuts, vanilla sugar, sugar and cinnamon. Beat the egg whites until stiff and fold in. Pour the batter into a small cake pan and bake in the oven at 175°C for 30 – 40 minutes. Cut the cooled cake base in half crosswise. Stir the Qimiq until smooth.

Add the curd, sugar and vanilla sugar and mix well. Finally, fold in the whipped cream. Spread the cream on the cake base. Place the sponge cake lid on top and let the cake sit in the refrigerator for a few hours. Prepare the cake glaze according to the package instructions, sweeten with sugar and pour the glaze over the cake. Decorate with cream puffs and almond flakes.

📊 Nutrition Facts

Nutritional values per serving:

7 g
11 g
22 g

📝 Recipe Overview

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