Summary

Ingredients

• 200 g butter
• 60 g powdered suar
• 1 packet vanilla sugar
• 8 egg (s), separated
• 30 ml rum or amaretto
• 160 g suar
• 250 g poppy seeds - bakin
• 200 g hazelnuts, rated
• 1 teaspoon cinnamon
• Fat for the shape

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Instructions

1. Beat the butter, powdered sugar and vanilla sugar until creamy. Gradually add the 8 egg yolks and the rum to the butter and stir in. Beat egg whites with 160 g sugar until stiff. Add the poppy seed mixture, hazelnuts and cinnamon to the butter mixture and stir in, fold in the egg whites. Pour the dough into a greased springform pan (26 cm). Bake in the preheated oven for about 30-45 minutes.
2. The poppy seed cake is super juicy and can easily be stored for several days.