A great cake recipe for any occasion:
Prepare: Preheat the oven. Grease the cake springform pan (O 26 cm).
Mixing dough: Mix soft light butter or butter in a wide bowl with a mixer (whisk) until smooth. gradually add sugar and vanillin sugar, stirring until combined. Fold in each egg for 1/2 minute on high speed. Combine flour with baking powder, sift and fold in briefly in 2 portions on medium speed. Fold in the poppy seeds at the end. Fill batter into the cake springform pan and spread until smooth. give on the broiler in the oven and bake.
Top/bottom heat: about 180 °C (preheated) Hot air: about 160 °C (preheated) Gas: level 2-3 (preheated) Baking time: about 30 minutes Note: Please follow the instructions for your kitchen stove.
Loosen and remove the cake ring, turn out the base onto a cake rack covered with parchment paper and cool without the springform base. Slice bottom once horizontally.
Filling:
Place bottom cake layer on a plate. Roll out marzipan to a round plate (O 26 cm), place on the base. Mix cream stiffener with vanillin sugar, whip whipped cream until stiff (2 tablespoons in a piping bag with a nozzle), spread one third of the whipped cream on the marzipan. Whip galetta according to package directions, but only with eggnog and milk, and spread evenly on top of whipped cream.
Place the top cake layer on top. Cover cake with remaining whipped cream
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