Poppy seed cake without bottom with paradise cream and hazelnut brittle recipe

This recipe for bottomless poppy seed cake with cream of paradise and hazelnut brittle offers a unique combination of simplicity, flavor and texture that makes it a highlight of any coffee table.

INGREDIENTS

1 cup flour
1 cup poppy seeds (blue poppy seeds), not ground
¾ cup sugar, if necessary increase to 1 cup
1 cup rapeseed oil

1 egg
3 egg whites
3 egg yolks
1 teaspoon baking powder
1 pinch of salt

For the cream:

1 package of cream powder (vanilla paradise cream), without cooking,
2 packages of whipped cream,
hazelnut brittle for sprinkling,
possibly cream stiffener

INSTRUCTIONS

Mix all ingredients, except the 3 egg whites, in a bowl. This can be done with a whisk or an electric mixer.
Beat the 3 egg whites until stiff and carefully fold them into the poppy seed mixture.
Pour the mixture into a greased 26mm springform pan and bake at 175 degrees top/bottom heat for 15 minutes. Perform stick test to check skill.

Let the cake cool completely.
For the cream, beat the cream powder with the whipped cream for 3 minutes until stiff. Add cream stiffener if necessary. Spread the

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