Poppy seed and raspberry quark cake

Ingredients for 1 servings:

• 100 g butter
• 30 g powdered sugar
• 1 packet of vanilla sugar
• some cinnamon
• 4 egg yolks
• 4 egg whites
• 90 g sugar
• 150 g poppy seeds, ground
• 60 g nuts, grated
• 250 g quark
• 100 g powdered sugar
• ½ lemon(s), the peel and the juice
• 250 ml cream
• 1 packet of vanilla sugar
• 3 sheets of gelatin
• 300 g raspberries
• 50 g powdered sugar
• 3 sheets of gelatin

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

fruity-sweet seduction of raspberry and poppy seeds

For the base: Beat the butter, powdered sugar, vanilla sugar, and egg yolks until fluffy. Add the poppy seeds, nuts, and cinnamon. Beat the egg whites and granulated sugar until fluffy and fold into the egg yolk, nut, and poppy seed mixture. Pour the mixture into a floured springform pan and bake for 40 minutes at 170°C. Then let the base cool. For the cream: Beat the quark and sugar until fluffy, then add the lemon juice, zest, and vanilla sugar. Dissolve the gelatin and fold in. Finally, fold in the whipped cream, place the cold cake base in the springform pan, spread the quark mixture on top, and chill. For the raspberry coating: Purée the raspberries and sugar with a dash of lemon juice. Now be sure to strain the fruit coating. Not only does it look better, but it also removes those annoying raspberry seeds. Then fold in the dissolved gelatin and spread it on the cake.