Wiener Poppy Seed Cake
6 eggs, separated
180 g butter, vell softened
180 caster sugar
180 g almonds, ground
180 g poppy seeds, ground
Dark and white chocolate, melted separately (with a bit of oil)
Preheat your oven to 180*C.
Prepare baking tin.
Beat egg whites until stiff, adding half of the sugar. Set aside.
In another bowl, mix butter, sugar and egg yolks until soft and creamy.
Add almonds and poppy seeds.
Gently fold in the egg whites.
Pour into baking dish, bake 30 minutes.
After taking the cake out, let it cool slightly in the tin first, then put it on a serving dish.
Melt dark chocolate (add 1-2 tbs oil), pour over the cake, then do the same with white chocolate. Enjoy!
Pairs Well With
This cake is beautifully moist, easy to prepare and gluten free. I found this recipe in an Austrian magazine (1993), during my 'temporary' staying in Austria.