Poppy seed curd cake

Ingredients for 1 servings:

• 100 g butter
• 50 g powdered sugar
• 1 packet of vanilla sugar
• 1 tsp, leveled cinnamon powder
• 4 eggs
• 90 g sugar
• 150 g poppy seeds, ground
• 70 g nuts, ground
• 250 g quark (20% fat)
• 100 g powdered sugar
• ½ lemon(s), untreated, zest and juice
• 1 packet of vanilla sugar
• 500 ml whipped cream
• 5 sheets of gelatin
• Water for soaking
• 300 g raspberries
• 50 g powdered sugar
• 3 sheets of gelatin
• e.g. jam (blackcurrant jam)

Instructions

Working time approx. 30 minutes; Rest time approx. 7 hours; Cooking/baking time approx. 40 minutes; Total time approx. 8 hours 10 minutes

Separate the eggs. Beat the egg whites with the sugar until stiff peaks form. Combine the poppy seeds, nuts, and cinnamon. Cream the butter, 50g of powdered sugar, and vanilla sugar until fluffy. Gradually beat the egg yolks into the mixture. Carefully fold in the egg whites and the poppy seed and nut mixture, alternating between the batter. Pour into a cake tin (lined with baking paper) and bake in a preheated oven at approximately 175°C for about 40 minutes. Allow to cool and spread a thin layer of jam. Place a cake ring around the base. Whip the cream. Sift the 100g of powdered sugar and mix with the quark, vanilla sugar, and the juice and zest of half a lemon until smooth. Soak 5 sheets of gelatine in cold water, squeeze out excess water, and melt in a small saucepan (do not boil). Stir in about 2 tablespoons of the quark mixture and, once smooth, quickly stir into the remaining curd cream. This prevents lumps in the mixture. Now fold in the whipped cream and pour the mixture onto the cake base. Chill overnight. Puree the raspberries and powdered sugar and warm in a small saucepan on the stove. Soften the remaining gelatin, add it to the hot raspberries, and stir until smooth. Spread it onto the cake and chill again until the raspberry mixture is firm. Only then remove the cake ring.