Traditional Austrian Poppy Seed Cream Cake

Line a 26 cm springform pan with parchment paper

Preheat the oven to 175°C conventional (160°C fan)

Separate the eggs for the dough, setting aside the yolks

Beat the egg whites with sugar until stiff peaks form

Beat the softened butter with powdered sugar

Gradually add the egg yolks and mix well

Mix in the eggnog liqueur

Stir in the poppy seed baking mix, ground almonds, and chocolate shavings

Gently fold the egg whites into the batter

Pour the batter into the prepared pan and smooth the top

Bake for about 35 minutes

Let the cake cool, then level the top with a serrated knife if needed

Whip the cold heavy cream until stiff

Fill a piping bag with a star tip with about 5 tablespoons of the whipped cream

Refrigerate the piping bag and remaining cream until needed

In a small saucepan, bring the milk and poppy seed baking mix to a boil

Whisk together the egg yolks, vanilla pudding powder, and sugar

Gradually whisk the egg yolk mixture into the boiling poppy seed mixture

Stir continuously to prevent lumps

Soak the gelatin sheets in cold water for several minutes

Squeeze out excess water from the gelatin and dissolve over a water bath

Mix 3 tablespoons of the poppy seed mixture into the dissolved gelatin

Stir the gelatin mixture into the poppy seed cream

Gently fold in the whipped cream

Place the cooled cake layer in the springform pan

Spread the poppy seed cream evenly over the cake

Soak the gelatin sheets for the glaze in cold water

Warm 50 ml of eggnog liqueur in a small saucepan

Squeeze out the gelatin and dissolve it in the warm eggnog liqueur

Gradually whisk in the remaining cold eggnog liqueur

Pour the glaze over the poppy seed cream

Refrigerate the cake for 1 more hour

Remove the springform ring

Pipe 16 whipped cream rosettes around the edge

Decorate with chocolate shavings

Cut into 16 slices