Festive Poppy Seed Apricot Cake

A great cake recipe for any occasion:

Beat eggs and hot water until foamy. Sprinkle in Cirto-back, sugar and salt, continue beating for about 2 minutes. Mix in the poppy seed mixture. Mix flour with baking powder and fold in on low speed of hand mixer.

Line the bottom of a cake springform pan (26 cm ø) with parchment paper and pour in the batter. Bake immediately in a heated oven at 180-200 °C (gas oven: level 2-3, fan oven: 160-176 °C) for 30-40 minutes.

Cut the well cooled cake base once horizontally. Spread a thin layer of warmed apricot jam through a sieve on the unteen base.

Roll out the raw marzipan mixture on the powdered sugar, cut out a round plate the size of a springform pan and place it on the coated bottom layer.

Spread again with apricot jam. Place upper cake layer on top and press lightly until smooth.

Spread remaining jam on top and around edges of cake. Drain apricots well, cut into wedges and spiralize on top of cake. Cook cake glaze according to package directions and coat apricots with it.

Lightly roast the almond kernels in a frying pan without fat and decorate the edge of the cake with them.

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