Snow White cake

Ingredients for 1 servings:

• 100 g butter, room temperature
• 30 g powdered sugar
• 1 tsp cinnamon powder, ground
• 1 tsp vanilla sugar, preferably real
• 4 eggs
• 90 g sugar (granulated sugar)
• 150 g poppy seeds, ground
• 70 g hazelnuts, ground
• 5 sheets of gelatin
• 250 g quark
• 100 g powdered sugar
• ½ lemon(s), organic, juice and zest
• 1 tsp salt
• 500 ml cream
• 3 sheets of gelatin
• 300 g raspberries
• e.g. powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours 15 minutes

Raspberry curd poppy seed cake, without flour

Preheat oven to 170°C (top/bottom heat). Separate the eggs. Beat the egg whites with the granulated sugar until stiff peaks form. Chill. Cream together the butter, powdered sugar, cinnamon, vanilla sugar, and salt, then gradually add the egg yolks. Beat in 1/3 of the egg whites. Mix the poppy seeds and hazelnuts, then gently fold in the remaining egg whites. Pour into a springform pan and bake for about 30 minutes (test with a skewer). Turn the cake out and let it cool, then place it in a cake ring. Grate the zest of half a lemon and then juice the lemon. Soak the gelatin in cold water. Beat the quark with the powdered sugar, lemon juice, and lemon zest until smooth. Whip the cream until stiff peaks form. Dissolve the gelatin in a few drops of water. Combine the cream with half of the whipped cream, then stir in the other half and the dissolved gelatin. Pour the mixture onto the cake and chill for at least 3 hours. For the fruit glaze, soak the gelatin. Puree the raspberries and sweeten with a little powdered sugar, depending on your sweetness and taste. Dissolve the gelatin in a few drops of water and stir into the raspberries. Spread the puree over the cake and refrigerate for at least another 3 hours.