Separate the eggs and beat the egg whites with a pinch of salt until firm.
Cream butter, sugar, vanilla sugar and yolks. Mix the poppy seeds, hazelnuts and cinnamon and gently fold into the yolk mixture, alternating with the snow.
Pour the mixture into a greased loaf pan, smooth out and bake in the preheated oven at 170° C for approx. 35 minutes.
Test with chopsticks!
For the glaze, heat the coconut oil, remove from the heat and melt the chocolate in it (do not let it get too hot!). Spread the cooled cake with strained jam (currant) and cover with the chocolate glaze.
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