This cake fills you with warmth on cold days.
| 200 | Mohn |
| 1 Pinch | Ginger |
| 200 | Walnuts |
| 0.5 Tsp. | Vanilla powder |
| 1 | Ei |
| 1 Pinch | Salt |
| 1 point of a knife | Cloves |
| 180 | Butter |
| 5 | Egg yolk |
| 200 | Coconut blossom sugar |
| 5 | Protein |
| 0.5 Tsp. | Cinnamon |
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Step 1/8
Preheat the oven to 180°C top and bottom heat (165°C convection oven). Place the rack in the center and line a sheet cake pan with baking paper.
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Step 2/8
Beat the egg whites with a pinch of salt until stiff.
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Step 3/8
In a second bowl, mix the egg yolks, whole egg, softened butter and sugar.
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Step 4/8
Add ground nuts, poppy seeds and spices by the spoonful and mix well.
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Step 5/8
Finally, fold in the beaten egg whites and pour into the prepared mold.
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Step 6/8
Bake for about 40 minutes. If the cake browns too quickly, turn down the temperature and cover the cake with aluminum foil.
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Step 7/8
Let cool slightly, lift out of the mold with the baking paper and let cool.
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Step 8/8
Sprinkle with a cinnamon-coconut blossom sugar mixture, if desired.
