Name: Poppy seed slices with egg-yolk lemon glaze – delicate and airy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 6 egg whites; a pinch of salt; 200 g powdered sugar; 250 g melted butter (cooled); 200 g ground poppy seeds; 150 ml lukewarm milk; 200 g semi-coarse flour; 1/2 packet baking powder; 1 teaspoon lemon zest; 6 egg yolks; 230 g powdered sugar; juice of 1/2 lemon

Preparation procedure

Separate the egg whites from the yolks, add a pinch of salt and whisk to stiff peaks. Set aside.
In a bowl, mix the melted and cooled butter with the powdered sugar. Add the ground poppy seeds and lemon zest.
Pour in the milk and mix briefly. Then sift in the flour mixed with the baking powder and gently fold in.
Finally, fold in the whipped egg whites by hand and gently, so the batter remains light and airy.
Pour the batter onto a baking tray about 30 × 40 cm greased with butter and dusted with flour. Bake in a preheated oven at 180 °C for about 12–15 minutes.
Whisk the yolks with powdered sugar and lemon juice until light and foamy. Beat for approximately 5 minutes.
Pour the glaze over the hot cake base immediately after removing it from the oven and spread it quickly. The glaze will start to set immediately.
Let cool at room temperature. Do not put the cake in the refrigerator so the glaze remains slightly crisp.

Quick info

Servings: approx. 16 slices
Preparation time: 25 minutes
Baking time: 12–15 minutes
Total time: approx. 45 minutes

Tips

Cut the slices only after they have completely cooled
Lemon can be replaced with lime
You can add a tablespoon of rum to the batter for a subtle aroma

Recipe conclusion

Poppy seed slices with egg-yolk lemon glaze are a simple yet very impressive dessert. The airy batter and delicate glaze form a balanced combination of flavors that is suitable for everyday indulgence as well as more festive occasions. The recipe is not demanding and can be made even by a less experienced baker.