Poppy Seed Cake

For the poppy seed cake, separate the eggs and beat the egg whites until stiff. Beat the yolks and sugar in a food processor until foamy.

Add oil, milk, rum and vanilla pulp. Mix flour, baking powder and cinnamon, sift and add to the mixture.

Finally, stir in the poppy seed filling, then carefully fold in the beaten egg whites. Line a baking tray with baking paper and spread the dough evenly on it.

Bake at 180 °C for approx. 15 minutes (test with chopsticks). Let the cake cool and then cover with the liquid chocolate icing.

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