Poppy seed cake with vanilla cream made with 1 packet of vanilla pudding powder

Preparation
First, beat together 200 g butter, 3 eggs, 250 g sugar, vanilla sugar, baking powder, salt, and sour cream until creamy. Then add the flour and poppy seeds.

Line a baking sheet with baking paper or grease it and sprinkle with breadcrumbs.
Spread the batter evenly on the sheet and bake at 150 °C (300 °F) for about 20–30 minutes.
The batter should only turn a very light brown—otherwise it will dry out.
(As soon as a toothpick inserted in the center comes out clean, remove the cake from the oven and let it cool.)

Next, prepare the pudding according to the packet instructions and let it cool.
Beat 200 g soft butter and 6 tbsp powdered sugar until fluffy. Add the cooled pudding one spoonful at a time, mixing well, and spread the cream over the poppy seed base.

For the chocolate glaze, mix 2 eggs, 6 tbsp powdered sugar, and 2 tbsp cocoa powder. Slowly melt the coconut fat and add it to the mixture.
Carefully spread this glaze over the pudding cream, then chill for at least 3 hours—preferably overnight.

Done—enjoy!