Poppy seed cake without base with paradise cream and hazelnut brittle


1 cup flour
1 cup poppy seeds, not ground (blue poppy seeds)
3/4 cup sugar, possibly increase to 1 cup
1 cup canola oil
1 egg(s)
3 egg whites
3 egg yolks
1 teaspoon baking powder
1 pinch(s) salt

For the cream:
1 package Dr. Oetker Paradise Cream Vanilla without cooking
2 packets of whipped cream
brittle, hazelnut- for sprinkling
possibly cream stiffener


The amount is enough for a 26 springform pan!
All ingredients, without the 3 egg whites, mix! Can be by whisk or with the elect. Stirrer!
Beat the 3 egg whites until stiff and fold into the mixture.
Give into the greased form and bake at 175 degrees simple upper-lower heat for 15 minutes!
Please stick test, can be times 20 minutes.
Let the cake cool.

Beat the cream of paradise with the whipped cream for 3 minutes until stiff!
For safety, you can add 1 – 2 cream stiffener. Spread on the base and sprinkle with the hazelnut brittle! Ready!
Refrigerate, keeps well in the fridge if not eaten before!
The base can also be baked a day before and spread the cream on the day of consumption!