John Myers
Ingredients for 1 servings:
- 100 g butter
- 30 g powdered sugar
- 1 tbsp vanilla sugar
- 1 tsp cinnamon powder
- 4 eggs
- 90 g sugar
- 150 g poppy seeds
- 70 g hazelnuts, ground
- Butter and flour for the mold
- 500 g quark (cottage cheese), drained
- 100 g powdered sugar
- ½ lemon(s), juice
- 1 tbsp vanilla sugar
- 250 ml cream (whipping cream)
- 5 sheets of gelatin
- 300 g raspberries
- 50 g powdered sugar
- 3 sheets of gelatin
Instructions
Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes
from a 26cm springform pan
Grease a 26 cm cake tin with butter and flour. Dough: Beat butter, powdered sugar, vanilla sugar, and cinnamon until fluffy, gradually add egg yolks, and continue stirring until very fluffy. Mix poppy seeds and nuts. Beat egg whites with granulated sugar. Carefully fold them into the yolk mixture, alternating with the poppy seed and nut mixture, then pour into the tin and bake in a preheated oven at 175 °C (top/bottom heat) for about 40 minutes. Allow to cool. Cream: Mix all ingredients except the cream and gelatine well. Soak the gelatine in cold water, dissolve it in a little hot water, and stir into the curd mixture. Fold in the whipped cream. Spread the cream over the cake base. Topping: Soak the gelatine in water, finely purée the raspberries with powdered sugar, strain, heat, and dissolve the gelatine in it. Cover the cake with the jelly and chill. Garnish with fresh raspberries if desired.
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