A cake recipe for all foodies:
Cream butter or light butter, sugar and vanilla sugar and gradually fold in the yolks.
Fold in the poppy seeds, cooking chocolate and the flour mixed with cornstarch and baking powder. Beat the egg whites and salt until stiff and gently fold into the batter. Pour the mixture into a greased wreath pan and bake on the 1st rack from the bottom for 60 minutes (electric 180 °C , gas 2 to 3, convection oven 160 °C ).
Brush the cooled poppy seed wreath with the liquid cooking chocolate.
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