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Poppy-Seed Cake with Sugar-Geistreich-Icing

One cake (app. 10 pieces):

• 30 g cake flour
• 200 g ground poppy seeds (favourably grey poppy seed)
• 125 g ground walnuts
• 100 g marzipan
• 5 eggs
• ½ package of vanilla sugar
• 130 g sugar
• 2 tablespoons of rum
• skin of ½ lemon
• 125 g hot butter
•  
• Icing
• 150 g red currant jam
• 100 g sugar
• 3 tablespoons of Geistreich

1. Mix flour with poppy seeds and nuts. Preheat oven to 180 º C.
2. Butter baking pan (content 1 l) and spread with bread crumbs.
3. Cut marzipan into small pieces and whisk with 2 eggs. Add the remaining eggs, vanilla sugar, sugar, rum, orange zest and a touch of salt and stir until creamy (ca. 20 minutes).
4. When the eggbeater leaves a noticeable pattern, the mass is thoroughly beaten.
5. Stir in poppy seed mixture and hot butter. Fill into the pan, smooth and bake for ca. 50 minutes. Remove from the oven, let rest for ca. 10 minutes and invert pan to remove cake on a sugared baking paper, let cool.
6. Cut cake into half, spread half of the red currant jam and put together. Bring remaining jam to a boil and brush around the cake.
7. Mix 125 g powder sugar, 3 tablespoons of Geistreich and ½ tablespoon of oil, heat over vapour, pour over cake and spread smooth. Let cool (in the refrigerator 10, at room temperature about 45 minutes).