Summary

Ingredients

• 180 g butter
• 100 g powdered suar
• 7 egg yolks, (yolk)
• 7 egg whites
• 100 g suar, brown
• 300 g zucchini, peeled and finely rated
• 125 ml sour cream
• 250 g poppy seeds (ray seeds), round
• 100 g spelled flour (whole rain)
• 80 g potato starch
• 1 pinch (s) salt
• 1 tablespoon vanilla sugar
• 1 teaspoon Baking powder
• rum
• cinnamon
• Powdered sugar, for sprinkling

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Instructions

1. Beat egg whites with brown sugar until frothy, stir butter with icing sugar until foamy, stir in yolks one after the other. Stir in salt, cinnamon, sour cream and rum. Mix the spelled flour, potato starch, poppy seeds and baking powder dry. Alternately fold the egg whites, grated zucchini and the flour / poppy seed mixture into the yolk mixture.
2. Preheat the oven to 180 degrees, pour the mixture into a greased (or lined with parchment paper) cake springform and bake in the preheated oven for about 1 hour. Needle test!
3. Turn out of the tin while it is still hot and let cool on a rack. Sprinkle with icing sugar.