John Myers
Contents
show
Ingredients
- 100 g Butter
- 4 Eggs
- 70 g Grated hazelnuts
- 150 g Grated poppy seeds
- 30 g Icing sugar
- 90 g Granulated sugar
- 1 pinch Cinammon
- Raspberry jam
- For the cream:
- 250 g Potting
- 4 Eggs
- Lemon juice from 1/2 lemon
- Lemon zest grated from untreated lemon
- 1 packet Vanilla sugar
- 0,5 L Whipped cream
- 6 sheet Gelatin
- For the glaze:
- 300 g Raspberries
- 2 tsp Icing sugar
- 4 sheet Gelatin
- To garnish whipped cream and raspberries
Instructions
- Separate the eggs for the cake base. Mix the butter, icing sugar and egg yolk until fluffy, carefully fold in the grated poppy seeds, the grated hazelnuts and a pinch of cinnamon. Beat the egg white with the granulated sugar until stiff. Fold the egg whites into the dough or stir carefully and place in a round, greased cake pan. Bake in a non-preheated oven at 180 ° C for about 40 minutes. Let cool and spread thinly with jam.
- For the cream, stir together quark, icing sugar, vanilla sugar, grated lemon zest and lemon juice. Soak gelatine in cold water, then squeeze out. Boil the water in a saucepan and place a glass bowl on it, let the gelatin melt in the bowl. Mix 1 tablespoon of whipped cream into the gelatine, stir well and add the curd cheese mixture. Stir well and stir in the rest of the whipped cream. Clamp the cake base in a hoop and spread the cream evenly over it.
- Heat the raspberries for the glaze and add the icing sugar. Pass Lotte with a liquor so that the kernels are sorted out. Boil the water in a saucepan and place a glass bowl on it, let the gelatin melt in the bowl and stir in the raspberries. Pour the glaze onto the cooled curd cream (2-3 mm thick) and let it cool down.
- Remove the cake ring. Decorate the cake with whipped cream, raspberries and mint leaves.
Nutrition
Serving: 100gCalories: 205kcalCarbohydrates: 21.8gProtein: 4.8gFat: 10.5g
