Raspberry poppy seed cake

Ingredients for 1 servings:

• 2 eggs
• 80 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 60 g flour
• 40 g cornstarch
• 1 tsp baking powder
• 6 sheets of white gelatin
• 100 g poppy seeds
• 100 ml milk
• 100 g sugar
• 2 limes, untreated
• 500 g quark (low-fat quark)
• 400 ml cream
• 5 sheets of red gelatin
• 500 g raspberries
• 125 ml currant juice
• Lemon balm leaves

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Sponge cake: Beat the eggs with 2 tablespoons of water, sugar, and vanilla sugar until frothy. Mix the flour with the cornstarch and baking powder and fold in. Pour the mixture into a 26 cm springform pan lined with baking paper and bake immediately in a preheated oven at 180°C for approx. 20 minutes. Remove from the oven, carefully peel off the paper, and let cool on a wire rack. For the poppy seed cream: Soak the gelatine. Bring the poppy seeds, milk, and sugar to a boil, then remove from the heat. Squeeze out the gelatine and dissolve it in the pan, stirring constantly. Let cool. Wash a lime, zest, and juice both limes. Stir the quark, lime zest, and juice into the poppy seed mixture. Whip the cream until stiff peaks form and fold into the mixture. Place a cake ring around the base and pour in the quark cream. Refrigerate for approx. 1 hour. Glaze: Soak the red gelatine. Sort the raspberries. Puree 350g of the fruit with sugar and fruit juice, then strain through a sieve. Squeeze out the gelatin and heat gently until dissolved. Then stir in 2 tablespoons of the fruit puree and immediately add everything to the remaining fruit mixture. Stir well. Spread the glaze over the cake. Refrigerate for 2-3 hours. Decorate with the remaining raspberries and lemon balm leaves. Tip: Leave the cake in the cake ring until ready to serve and keep it cool (preferably in the refrigerator), as otherwise it will quickly fall apart.