Ottenschlager Apricot Poppy Seed Cake

Grind poppy seeds in a poppy seed mill, pour boiling milk over them and set aside to swell for at least half an hour. Once cooled, mix the poppy seeds with egg whites, salt and sugar and let rest again. For the sponge dough, separate egg whites from yolks. Beat egg yolks with half of the sugar, vanilla sugar and lemon zest until thick and fluffy. Beat egg whites with remaining sugar until very stiff. Gradually stir flour and beaten egg whites into yolk mixture until smooth, stir in poppy seed mixture. Spread on a well-greased baking sheet. Wash apricots well, remove seeds, immerse in boiling water for about 30 seconds and peel. Cut into bite-sized slices and place on top of dough, pressing lightly. Preheat oven to 175°C, bake the cake for about 40 minutes and let it cool down. Meanwhile, heat apricot jam over low heat until it thickens nicely and spread on the overcooled apricot slices. After the jam has dried, sprinkle the cake with powdered sugar and it is ready to serve.

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