Poppy Seed Cake

First, mix poppy seeds and chopped aranzini in a bowl.

Cream butter with sugar and egg yolks until fluffy. Add lemon zest, rum and vanilla sugar and stir briefly.

Beat egg whites with granulated sugar until stiff peaks form.

Now alternately fold poppy seed mixture and snow into the yolk mixture.

Pour the dough into a buttered and crumbled ring mold and bake at 180 °C, then let cool.

Now turn out the poppy seed cake, sprinkle with powdered sugar and serve with whipped cream and hot chocolate.

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