best poppyseed cake

when one of my dearest friends moved into the same house with her hubbie, i think it was a great day, already, anyway. on top of that, we got to eat a really good poppyseed cake. of the moist kind (which needs special mentioning, since poppyseed and cake is often a dry affair). we should have maybe helped more with the unpacking, but we just ended up eating cake (or so i remember). anyway, so we got the recipe in return (uhm, for not unpacking, so to say). it seems we’re good friends (ahem).
best poppyseed cake

150 g (1 1/4 stick) butter, room temperature + additional for greasing
175 g sugar + 2 tbsp. sugar
20 g vanilla sugar
5 yolks
5 egg whites
1 pinch salt
1 tsp. baking powder
125 g poppyseeds
200 g ground almonds
grease a rectangular or round (28-30 cm) cake pan, dust with flour. preheat the oven to 180 degrees c / 360 f. cream the butter with a mixer in a large bowl. add the sugar, vanilla sugar and yolks. stir until the mixture is light and creamy. in a separate bowl, beat the egg whites with the salt and baking powder until stiff peaks form. add the 2 tbsp. sugar, continue to mix a little longer. now add the egg whites and poppyseed/almonds in layers, alternating between the two, to the yolks mixture. fold in carefully, only sort of lift a bit with a spatula. fill into the prepared cake pan. bake for 60 minutes (or a little less for extra moisture). remove, let cool, serve dusted with confectioner’s sugar if you like. keeps well in the fridge for up to one week. in fact, they say it even gets better with time (mine didn’t last that long, ahem).
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