Poppy Seed Cake with White Poppy

For the poppy seed cake with white poppy seeds, first separate the eggs. Beat the egg whites with a pinch of salt until stiff. Mix egg yolks, vanilla sugar, powdered sugar and poppy seed oil until foamy.

Mix white poppy seeds, rum and whole wheat flour into the yolk mixture. Carefully fold in beaten egg whites. Spread the mixture into a greased and floured cake pan.

Bake at approx. 170 °C. Let cool, cut in the middle and spread with raspberry jam.

For the glaze, melt the chocolate coating, mix in the egg liqueur and a little jam and spread over the cake.

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