Ingredients

200 g sugar
200 g rapeseed oil
250 g flour
200 g poppy seeds, not ground
3 egg yolks
2 tsp baking powder
1 egg
3 egg whites
some salt

For the cream:
2 packs of whipped cream
hazelnut brittle for sprinkling
1 pack (vanilla cream of paradise), if
necessary whipped without cooking

preparation

That is how it goes:

The quantity is enough for a 26 springform pan. The cup used as a measure holds approx. 200 ml.

1. First, mix all the ingredients, minus the egg whites, with a mixer. Beat the 3 egg whites until stiff and fold into the mixture.
Place in a greased form and bake at 185 degrees O/U for 10 to 15 minutes. Stick test, can take 20 minutes. Let the cake cool.

Also very tasty:

2. Then beat the paradise cream with the whipped cream until stiff for 5 minutes. Now, to be on the safe side, you can add 1 – 2 cream stiffeners. Then spread the mixture over the base and sprinkle with the hazelnut brittle. It’s already done!

Now just refrigerate, it keeps well in the fridge if not eaten beforehand.