Poppy Seed Cake

Beat egg yolks, sugar and hot water until creamy. Beat 3 egg whites until stiff and add to the amount form. Flour, poppy seeds, baking powder and bitter almond oil on the snow form.

Bake for 1/2 hour at 180§C in the cake springform pan.

Cut the cooled base once.

Whip 2 cups of whipped cream, spread one bottom with raspberry jelly, then whipped cream, a little bit of whipped cream left. Then place the top cake layer on top. Spread the edge with a tiny bit of the whipped cream left behind. Spread a very thin layer of whipped cream on the top layer. Then roll out the marzipan thinly and form a plate on top of the base, decorate the edge with a little bit of poppy seeds.

Bon Appétit !

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