For 6 people
For 6 people
Take a bowl and work the butter until it becomes soft. Add the sugar and egg yolks, and continue working until the mixture whitens.
Stir in crème fraîche and kirsch. Take some hardened marzipan and grate it before adding it to the mixture. Mix well.
Beat the egg whites with a pinch of salt.
In another bowl, mix flour and baking powder.
Spread this mixture over the batter, alternating with the egg whites, then gently fold in with a rubber spatula. Add the poppy seeds and mix gently.
Pour everything into a prepared mold and bake for about an hour in the lower half of an oven preheated to 180ºC.
Remove the cake from the oven and let it cool before turning it out onto a wire rack to cool.
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