Poppy Seed Raspberry Dream Cake

For the poppy seed and raspberry dream cake, cream butter, 3 dag powdered sugar, vanilla sugar, cinnamon and salt. Gradually stir in the yolks. Beat egg whites with 9 dag powdered sugar until stiff.

Mix poppy seeds with grated hazelnuts and stir into the yolk mixture with the beaten egg whites. Grease the cake tin and fill in the dough. Bake at 175°C for approx. 40 minutes. Remove the cooled cake from the pan and surround with a cake ring.

For the cream, whip the cream with the cream stiffener until stiff. Mix sour cream and jam sugar well and stir in the whipped cream.

Spread 1/2 of the cream on the cake base and press the choux pastry doughnuts into the cream. Spread the remaining cream on top of the choux pastry doughnuts and smooth down. Refrigerate the cake for 3 hours.

For the raspberry layer, puree the raspberries. Mix raspberries and powdered sugar. Soak gelatin in cold water and squeeze out. Heat 2 tablespoons of raspberry puree and dissolve the gelatine in it. Add to the raspberry puree.

Spread the raspberry mixture over the cake and refrigerate until the jelly has set. Serve the poppy seed raspberry dream cake.

Preparation Tip:

Try the poppy seed dream cake with other berries, e.g. blueberries.

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