For the poppy seed cake, separate the eggs. Cream butter and powdered sugar. Stir in the yolks one at a time. Mix in hazelnuts, vanilla sugar, poppy seeds, cinnamon and salt.
Beat the egg whites with the granulated sugar until stiff and gently fold into the poppy seed and nut mixture.
Butter a springform pan and sprinkle with flour. Pour in the mixture and bake in a preheated oven at 180 °C for about 35 minutes. Allow to cool.
For the curd cream, slit the vanilla pod lengthwise and scrape out the pulp. Soak the gelatine in cold water, then squeeze out well. Heat the lime juice and dissolve the gelatine in it. Stir the curd until smooth and add the gelatine, lime zest and vanilla pulp. Lightly whip the cream and fold into the curd mixture. Spread the mixture on the cooled cake base until smooth. Cover the cake and let it set for at least 5 hours.
For the jelly, sort out the raspberries, pass through a liquid whisk or through a hair sieve. Soak the gelatine in cold water, then squeeze out well. Heat some raspberry pulp and dissolve the gelatine in it. Mix with the remaining raspberry pulp and spread the jelly on the cake. Chill the poppy seed cake again so that the jelly sets.
Preparation Tip:
Flavor the raspberry jelly for the poppy seed cake with a splash of raspberry liqueur.
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