A cake recipe for all foodies:
Cream butter with mixer. Stir in sugar and vanilla sugar, add egg. Add poppy seeds, flour and salt, stir until smooth.
Fold in enough of the milk by tablespoonfuls to make the batter viscous and smooth. Fill dough into a piping bag with a serrated nozzle (about 8 mm in diameter) and pipe circles 3 to 4 mm in diameter onto a baking sheet lined with parchment paper.
Refrigerate ½ hour, so store the squiggles their give. Preheat oven to 180 °C. Bake poppy seed curls on middle rack for 10 to 12 min until golden brown.
Cool on cooling rack, then dust with powdered sugar.
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