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.