Poppy seed curd cake with raspberry icing

Ingredients for 1 servings:

• 100 g butter
• 30 g powdered sugar
• 4 egg yolks
• 120 g poppy seeds, ground
• 120 g nuts, ground
• 4 egg whites
• 90 g sugar
• 500 g quark, low-fat quark (cottage cheese)
• 100 g powdered sugar
• 1 lemon juice
• 5 sheets of gelatin
• 2 tsp rum
• ¼ liter whipped cream
• 1 tsp vanilla sugar
• 300 g raspberries (frozen), thawed or fresh raspberries
• 1 tsp sugar
• 3 sheets of gelatin
• 1 tsp rum
• Fat for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Mix the butter, powdered sugar, and egg yolks until creamy. Beat the egg whites with the sugar until stiff peaks form and fold into the mixture alternately with the poppy seeds and nuts. Pour the batter into a greased 26cm springform pan, smooth it out, and bake at 180°C for about 30 minutes. Allow to cool. For the cream, mix the quark, powdered sugar, and lemon juice. Soak the 5 gelatin leaves for a few minutes, then squeeze them out and dissolve them in the hot rum. Then stir into the cream. Whip the cream with the vanilla sugar until stiff peaks form and, as soon as the cream begins to set, fold in. Now place a cake ring around the cake, spread the cream over the cake and smooth it out. Chill for about 2 hours. For the glaze, puree the raspberries and mix with the sugar. Now soak the 3 gelatin leaves for a few minutes, squeeze them out, dissolve them in the hot rum, and stir into the raspberry puree. Pour the icing over the well-chilled cake and chill again for at least 3 hours.