Poppy Seed Cake with Bananas and Nectarines

A cake recipe for all foodies:

Quickly knead all dough ingredients except cornstarch and flour until smooth. Work sifted flour and cornstarch into this dough. Next, let the dough rest in the icebox for 10 minutes. Grease a cake springform pan with high sides and dust with flour. Roll out the dough to about 4 mm thick and place in the mold.

To prepare the filling, beat butter with egg yolks until creamy. Beat egg whites with sugar. Fold the beaten egg whites into the egg yolk mixture. Mix poppy seeds, sponge cake crumbs and flour and fold into egg mixture. Pour the mixture onto the short pastry and bake the cake in a hot-air oven heated to 180 degrees Celsius (190 degrees Celsius with top and bottom heat) for about 40 minutes.

Remove the cake from the mold and cool it properly. Cut the nectarines into narrow wedges, cut the bananas into slices and sprinkle with the juice of one lemon. Spread the fruit on the surface of the cake, melt the cake glaze and glaze the cake with it.

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