Poppy Seed Cake with Marmalade and Chocolate

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 12

A moist cake baked in a pot, with a preparation so simple that even those less experienced in baking desserts can tackle it.

Preheat the oven to 180 degrees Celsius. Grease a rectangular baking dish (20 x 30 cm) with oil and line it with baking paper.
Separate the egg yolks and whites into two bowls. Whisk the egg yolks together with regular and vanilla sugar until frothy. Mix in the oil, milk, and rum. Then add the dry ingredients: sifted flour mixed with baking powder and poppy seeds. You should get a smooth batter without lumps.
Add a pinch of salt to the egg whites and beat them into stiff peaks. Gently and slowly fold the beaten egg whites into the poppy seed mixture in two or three parts.
Pour the prepared batter into the baking dish and spread it evenly with a spatula. Place the dish in the preheated oven for 25 minutes.
Let the baked cake cool, then carefully remove it from the dish using the baking paper and cut it horizontally in half. Spread the bottom half with marmalade and cover it with the top half of the cake.
Prepare the chocolate glaze. Melt the chopped chocolate together with oil in the microwave or in a double boiler. Once the chocolate has melted, gently stir it to create a smooth chocolate mixture, which you then pour over the cake. Place the prepared cake in a cool spot and wait for the chocolate to set. Cut it into cubes before serving.