Ingredients

80 g butter, soft

100 g egg yolk

5 egg whites

50 ml egg liqueur

90 g icing sugar

75 g Poppy seeds (Blaumohn), ground

125 g almond(s), ground

80 g chocolate (whole milk, 40% cocoa content), finely grated

For the cream:

200 ml milk (whole milk)

80 g poppy seeds (Blaumohn), ground

60 g egg yolk

10 g pudding powder (vanilla)

50 g sugar

400 g cream, whipped

1/2 vanilla pod(s), pulp

For the casting:

250 ml egg liqueur

2 1/2 sheets of gelatine

Chocolate for decoration

Cream, whipped, for decoration

preparation

Beat the egg yolks and butter in a mixer. Stir in the egg liqueur. Beat the egg whites and sugar until stiff and fold into the egg yolk mixture. Mix the almonds, poppy seeds and chocolate and fold in.

Bake in a preheated oven at 175°C for about 12-15 minutes. Then allow to cool.

For the filling, bring the milk and poppy seeds to the boil. Bind with the mixed pudding powder, cover and leave to cool. Beat the egg yolk, vanilla pulp and sugar in a food processor until creamy. Soak the gelatine, squeeze it out and dissolve it. Mix the liquid gelatine with a little whipped cream and add to the egg yolk mixture, poppy seeds and cream. Pour the cream onto the base (first place a cake ring around the base), filling it up to just below the edge of the cake ring and smoothing it out. Chill in the fridge for around 3 hours.

For the icing, soak the gelatine and dissolve it. Then add the egg liqueur and pour it onto the cold cake (the icing should not be too warm). Put the cake back in the fridge until the icing is firm.