Poppy Seed Cake

For the poppy seed cake, cream the 18 dag butter with the powdered sugar and the yolks. Mix in the grated poppy seeds and the grated almonds. Finally fold in the stiffly beaten snow.

Pour the mixture into a greased and floured cake pan and bake slowly at 160°C for about 1 hour.

Once cooled, coat the poppy seed cake with the chocolate glaze made from the ingredients listed.

Preparation Tip:

You can still spread the poppy seed cake with jam and only then cover with chocolate glaze.

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