Poppy Seed Pot Pie with Raspberries

For the cake base, separate the eggs. Cream the butter, powdered sugar and egg yolks with a hand mixer until fluffy, carefully fold in the grated poppy seeds, the grated hazelnuts and a little cinnamon. Whip the egg whites with the granulated sugar until stiff. Fold the beaten egg whites into the dough or mix carefully and pour into a round, greased cake baking pan. Bake in an unheated oven at 180 °C for about 40 minutes. Cool and spread thinly with jam. For the cream, mix powdered sugar, cottage cheese, vanilla sugar, grated lemon zest and juice of one lemon. Soak gelatine in cold water, then squeeze out. Bring water to a boil in a saucepan and place a glass bowl on top, melt the gelatin in the baking bowl. Add 1 tbsp of whipped cream to the gelatin, mix well and add the curd mixture. Mix well and fold in the remaining whipped cream. Clamp the cake base in a hoop and spread the cream evenly over it.

For the glaze, heat the raspberries and add the powdered sugar. Strain with a float to separate out the seeds. Bring water to a boil in a saucepan and place a glass bowl on top, melt gelatin in the baking bowl and mix in the strained raspberries. Empty the glaze onto the cooled curd (2-3 mm thick) and cool.

Remove the cake ring. Decorate the cake with whipped cream, raspberries and mint leaves.

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