Poppy Seed Raspberry and Topping Cake

For the poppy seed and raspberry cake, first prepare the dough.

For the dough, separate the eggs. Cream butter, sugar, vanilla sugar, salt and cinnamon. Stir in the yolks one at a time.

Beat the egg whites until stiff and fold into the yolk mixture alternately with the poppy seeds. Cover a baking tray with baking paper.

Bake the dough in the preheated oven at 180 °C for about 35 minutes. Allow to cool.

For the curd cream, whisk the curd and QimiQ until smooth and stir in the lemon zest, sugar and vanilla sugar. Lightly whip the cream and fold into the curd mixture.

Spread the mixture on the cooled cake base until smooth. Cover and let set in the refrigerator for at least 5 hours.

For the raspberry topping, puree the raspberries, add sugar and warm everything slightly. Prepare the gelatin according to package directions and add to the raspberries.

Pour the raspberry mixture on top of the cake and chill. Serve and enjoy!

Preparation Tip:

Who does not like poppy seeds can also use nuts! For the raspberry mirror can also be used homemade jam / puree (reduced sugar), which only needs to be thickened more.

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