For the poppy seed cake grease a cake springform pan of 240-260 mm with butter and sprinkle with breadcrumbs . Preheat the oven to 200° C.
Mix butter with sugar until very thick and creamy. Fold in the egg yolks one by one, add lemon zest, vanilla pulp and poppy seeds. Whip the egg whites to stiff peaks and fold into the batter. Pour the batter into the prepared cake springform pan and smooth the top.
Bake the cake on the second rack from the bottom for 40-45 minutes.
Turn out onto a cake rack to cool.
Place a cake tip as a template on the cake and sprinkle the poppy seed cake with powdered sugar.
Preparation Tip:
Serve the poppy seed cake with whipped cream and fresh fruit puree!
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