Poppyseed‑Almond Cake

Ingredients

• 90 g butter
• 6 Eggs
• 150 g raw cane sugar
• 150 g wheat flour type 1050
• 110 g poppyseeds
• 400 g whipping cream
• 2 packets gelatin stabiliser
• 1 tbsp powdered sugar from raw cane sugar
• 1 tsp cinnamon powder
• 200 g Quark (20% fat)
• 200 g almond sticks

Instructions

1. 1.

   Melt butter gently in a saucepan. Separate the eggs; beat yolks with sugar over a hot, non‑boiling water bath until thick and creamy. Sift flour over the mixture without stirring, then add warm butter.

2. 2.

   Beat egg whites to stiff peaks. Fold one third of the meringue and 100 g poppyseeds into the yolk cream. Pour remaining meringue over the batter and fold gently.

3. 3.

   Grease a springform pan if needed. Spoon the sponge batter into the pan and smooth the surface. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 35 minutes until golden brown. Remove from oven, loosen the edge with a knife, remove the ring, let the sponge cool on a rack, then cut horizontally into two layers.

4. 4.

   Whip cream with stabiliser, powdered sugar and cinnamon until stiff peaks form. Fold in quark.

5. 5.

   Spread a thick layer of cream on one cake base, place the second base on top and cover it with more cream. Add the third base, press lightly, and coat the entire cake with remaining cream.

6. 6.

   Toast almond sticks in a dry pan. Sprinkle the cake with leftover poppyseeds and toasted almonds, dust edges with cinnamon. Chill for at least an hour before serving cold in slices.