For the poppy seed cake with chocolate icing, first separate the eggs. Beat egg whites with a pinch of salt until stiff. Beat the egg yolks, cane sugar and grated lemon zest until foamy. Add the poppy seed oil and continue to mix.
Mix in the cherry fruit juice liqueur, cherry rum and almond flour. Carefully fold in the beaten egg whites and spread into a greased, floured small springform pan (diameter 20 cm).
Bake at approx. 170 °C. Let cool, cut in the middle and spread with cherry jam. For the glaze, melt the couverture and mix with cherry fruit liqueur.
Spread over the cake and sprinkle with vanilla sugar.
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