Poppyseed Layer Cake with Whipped Cream
Separate eggs. Mix egg whites and a pinch of salt until stiff and stir together with yolks. Mix flour and baking powder and sift over egg mixture and fold in poppy seeds. Pour batter into springform pan lined with parchment paper. Bake in preheated oven at 180°C (approximately 350°F) convection for about 30-35 minutes until golden brown.
Allow to cool in pan and remove from pan and cut transversely once.
Mix cream, vanilla, sugar and cream stabilizer until stiff. Cut marzipan into thin slices and place in a single layer over bottom cake layer. Spread half of cream over marzipan layer. Place top cake layer over whipped cream and spread remaining whipped cream over cake and decorate as desired with cream rosettes, using a piping bag with a serrated tip. To serve, sprinkle with poppy seeds, if desired.