For the Waldviertler poppy seed cake, first cream butter, sugar, vanilla sugar and yolks. Mix in the ground poppy seeds, grated nuts, rum and cinnamon. Beat the egg whites until stiff and fold into the mixture.
Grease a springform pan or cake tin well, fill in the mixture and bake in a preheated oven at 200 °C for about 40 minutes.
Cut the cake lengthwise and fill with the smoothly stirred currant jam. Put the halves back together and also spread a thin layer of jam on the surface.
For the glaze, cream the powdered sugar with a little lemon juice and water and spread the mixture over the jam-coated Waldviertler Mohntorte using a palette dipped in hot water or a wide knife.
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