Summary

Ingredients

• 2 packs poppy seed biscuits (50 g each)
• 6 egg (s), (size M)
• 6 tablespoon egg liqueur
• 250 g butter or mararine
• 250 grams sugar
• 1 pinch (s) salt
• 300 grams flour
• 0.5 ½ pack baking powder
• 7 tablespoon milk
• 200 g couverture, whole milk or dark chocolate

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Instructions

1. Mix together the poppy seed baking, 2 eggs and liqueur. Mix the soft fat, sugar and salt until creamy. Stir in 4 eggs one at a time. Mix the flour and baking powder, stir in alternately with the milk.
2. Alternately pour the dough and poppy seed mixture into a greased wreath form sprinkled with breadcrumbs. Pull the poppy seed mixture through the batter with a spoon.
3. Bake in the preheated oven at 175 degrees top and bottom heat for about 1 hour.
4. Let cool down for 10 minutes, turn over and let cool down for approx. 1 hour.
5. Melt the couverture and cover the cooled cake with it.