For the curd-poppy seed cake, beat room-warm butter with the sugar and vanilla sugar until fluffy, gradually stir in the egg yolks, then stir in the curd and poppy seeds.
Beat the egg whites until stiff and fold in together with the flour, baking powder and milk-rum mixture. Pour the dough into a baking pan (approx. 35 cm x 22 cm).
Place the apricots, which have been cored and cut into smaller pieces, on top. Bake at 160 °C convection oven for 45-50 minutes. (Test with chopsticks!) and sprinkle the curd cheese and poppy seed apricot cake with powdered sugar, if desired.
Preparation Tip:
Instead of curd poppy seed apricot cake, you can also bake this cake with other fruits (e.g. compote pears, peaches).
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