For the poppy seed cake, separate the eggs. Beat the egg whites together with 1/3 of the sugar and the salt until stiff.
Beat the yolks well together with the remaining sugar and stir in the poppy seeds and melted butter.
Then fold in the beaten egg whites. Preheat the oven to 170 degrees. Grease and sprinkle small ovenproof cups or ramekins with butter and granulated sugar.
Pour in the poppy seed mixture, place the cups on a baking tray and bake for about 20 minutes. Sprinkle with powdered sugar while still warm and serve the poppy seed cake immediately.
Preparation Tip:
The warm poppy seed cake is best enjoyed with sour cherry compote or with chocolate sauce.
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