John Myers
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Curd Poppy Seed Cake with Raspberries
The perfect curd poppy seed cake with raspberries recipe with a picture and simple step-by-step instructions.
ground
- 100 g Margarine
- 30 g Icing sugar
- 90 g Cane sugar
- 4 Pc. Eggs
- 150 g Ground poppy seeds
- 70 g Ground hazelnuts
- 1 pinch Cinnamon
- 2 tbsp Raspberry jam
cream
- 250 g Quark lean
- 500 ml Whipped cream
- 1 Pc. Lemon fresh
- 1 packet Vanilla sugar brown
- 6 leaf Gelatin
- 100 g Icing sugar
molding
- 300 g Raspberry fresh
- 2 tsp Icing sugar
- 4 leaf Gelatin
- Stir the yolk, margarine and icing sugar until foamy, carefully fold in the poppy seeds and nuts as well as the cinnamon and jam. Beat the egg white with the granulated sugar until stiff and fold into the dough. Put in a round greased dish and bake in the NOT preheated oven at 180 degrees for 40 minutes. Tip, the Tupperware® Easy Plus cake pan is also very suitable as a baking pan (does not need to be greased). Mix the cream, curd cheese, icing sugar, vanilla sugar, lemon zest and juice. Soak the gelatine in cold water and, as soon as it is soft, squeeze it out and briefly warm it up with a few drops of water (do not boil), add a tablespoon of whipped cream and stir well. Stir gelatine into the curd mixture and stir well, fold in the whipped cream. Put the cake base back into the cake tin or the cake ring from Tupper is very suitable for this. Spread the cream on the cake base and chill. Heat the glaze, raspberries with icing sugar and strain, add the soft gelatine and spread on the cooled pie and cool again.
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