Curd poppy seed cake

Ingredients for 1 servings:

• 100 g butter, soft
• 30 g powdered sugar, low-carb: xylitol
• 4 large eggs
• 90 g sugar, low-carb: xylitol
• 150 g poppy seeds, ground
• 70 g ground almonds
• n. B. Salt
• 400 g low-fat quark (cottage cheese)
• 250 ml cream
• 80 g powdered sugar, low-carb: xylitol
• ½ lemon(s), squeezed
• 5 sheets of gelatin
• 300 g raspberries, fresh or frozen
• 1 tsp powdered sugar, low-carb: xylitol
• 3 sheets of gelatin

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 25 minutes

low-carb

For the pastry, preheat the oven to 180°C (top/bottom heat). Line the bottom of a springform pan (approx. 24 cm in diameter) with baking paper. Grease the sides of the pan with soft butter. Separate the eggs. Beat the egg whites with the sugar and a pinch of salt until stiff peaks form. Beat the soft butter with the egg yolks and the powdered sugar substitute until fluffy. Mix the grated poppy seeds and nuts and fold into the egg yolk mixture along with the beaten egg whites. Pour the pastry into the prepared springform pan. Bake in the preheated oven on the middle rack for approx. 40 minutes. Remove from the oven and let cool on a cooling rack. For the cream, whip the cream until stiff peaks form. Mix the low-fat quark with the powdered sugar and lemon juice. Fold the whipped cream into the quark mixture. Soak the gelatin in cold water for approx. five minutes. Squeeze out the gelatin leaves and dissolve them in a saucepan over low heat, stirring continuously. Stir two tablespoons of the cream into the dissolved gelatin, then quickly fold the gelatin mixture into the cream. Spread the cream on the cooled cake and spread evenly. Refrigerate the cake. For the fruit coating, soak the gelatin in cold water for about five minutes. Squeeze out the gelatin leaves and dissolve them in a saucepan over low heat, stirring gently. Purée the raspberries with the powdered sugar and mix with the gelatin. Spread the raspberry mixture over the cream. Refrigerate the poppy seed and curd cake for at least two hours to set.