Poppy Seed Cake

Ingredients

• 120 g sugar
• 120 g flour
• 4 eggs
• 1 pinch salt
• 1 pack poppy seed roll
• 1 pack raw marzipan mass
• 1 packet vanilla sugar

Instructions

1. 1.

   Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. In a separate bowl, whisk the yolks with sugar and 4 tbsp hot water until creamy; sift flour over it and fold in half of the whipped egg whites, then fold in the remaining whites.

2. 2.

   Line a baking sheet with parchment paper, spread the batter on it, and bake in a preheated oven at 200°C (Oven/Convection) for about 10 minutes. While the cake bakes, knead the marzipan, vanilla sugar, and poppy seed roll together and shape into a disc between two sheets of cling film to match the baking sheet size.

3. 3.

   Remove the cake from the oven and immediately transfer it onto a kitchen towel dusted with sugar. Spray the parchment paper with water and carefully peel it off. Remove one cling film layer from the poppy mixture and spread it over the cake; remove the second layer. Using the kitchen towel, roll the cake tightly and let it cool. Slice into pieces and serve.