John Myers
Ingredients for 1 servings:
- 120 g butter
- 150 g sugar
- 4 egg yolks
- 1 tbsp vanilla sugar
- 100 g poppy seeds, ground
- 80 g hazelnuts, grated
- 40 g flour
- 2 tsp, leveled baking powder
- 4 egg whites
- 200 ml milk
- 180 g sugar
- 2 egg yolks
- 8 sheets of gelatin
- 500 g quark (cottage cheese)
- 2 tbsp lemon juice
- 250 ml whipped cream
- 500 g raspberries
- 2 packs of cake glaze, red
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
with juicy poppy seed and nut base
For the dough, cream the butter, sugar, vanilla sugar and egg yolks until fluffy. Mix the poppy seeds, nuts, flour and baking powder and stir in. Beat the egg whites until stiff and fold in carefully. Bake in a springform pan (26 cm diameter) at 180 degrees for approx. 30-40 minutes. Allow to cool. Soak the gelatine in cold water. For the curd cream, put the milk, sugar and egg yolks in a saucepan, mix well with a whisk and heat. Do not boil! Dissolve the well-squeezed gelatine in it and allow to cool. Then mix with the curd cheese and lemon juice. When the cream begins to set, whip the whipped cream until stiff and fold in. Place the cooled poppy seed and nut base on a cake plate and place a cake ring around it. Spread the curd cream on top and chill for 2 hours. Then top with the raspberries. Prepare the glaze according to the instructions and spread over the raspberries.
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