For the Halloween cake, soak the raisins in rum. Grate the zest of the lemon, squeeze out the juice. Preheat oven to 150 degrees top and bottom heat.
Mix oil, half of the sugar, vanilla sugar, lemon zest and lemon juice. Gradually add egg yolks.
Mix flour, baking soda and salt and add to the yolk mixture together with the poppy seeds. Beat the egg whites with the remaining sugar until firm and fold in carefully together with the rum raisins.
Grease and crumble the springform pan and pour in the batter. Bake for about one hour.
Meanwhile, stir the ingredients for the rum glaze over steam until the sugar is completely dissolved and a smooth glaze is formed.
Melt the couverture and coconut oil in a water bath. Thinly coat the finished cake with the rum glaze. Place 2 drops of the chocolate glaze in the rum glaze at irregular intervals.
Using a toothpick, carefully pull 8 legs from the larger drop into the rum glaze. Allow the Halloween cake to cool slightly before eating.
Preparation Tip:
Halloween cake can also be prepared without rum.
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