Waldviertler poppy seed curd and orange cake

Ingredients for 1 servings:

• 100 g butter, room temperature
• 30 g powdered sugar
• 4 m.-sized eggs, separated
• 150 g blue poppy seeds, ground
• 70 g hazelnuts, ground
• ¼ tsp cinnamon powder
• 90 g sugar
• 1 pinch of salt
• 250 g low-fat curd cheese
• 100 g powdered sugar
• 1 pinch of salt
• 1 organic lemon(s), juice and zest
• 1 packet of vanilla sugar
• 500 ml cream
• 7 sheets of gelatin
• 350 ml orange juice, freshly squeezed if desired
• 7 sheets of gelatin

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 4 hours 35 minutes

for a 25cm springform pan

For the dough, beat the butter and powdered sugar with a hand mixer until fluffy. Beat in the egg yolks one at a time. Mix in the poppy seeds, hazelnuts, and cinnamon. Beat the egg whites until stiff and, before they set, add the sugar. Continue beating for 2 minutes, until the sugar is dissolved. Gradually fold the poppy seed mixture into the egg whites with a whisk and mix well. Lightly grease a 26 cm springform pan, pour in the batter, and smooth it out slightly. Bake in an oven preheated to 180 °C (top/bottom heat) for about 35 minutes on the middle rack. Then let it cool completely. For the curd cream, mix the curd cheese, powdered sugar, salt, vanilla sugar, lemon juice, and zest. Soak the gelatine in cold water (place the leaves in the water individually so they don’t stick together). Squeeze out some of the soaked gelatine and heat it in a small pot until it becomes liquid. Whip the cream until stiff and stir 3 tablespoons of the whipped cream into the gelatin. Mix the whipped cream with the quark and then thoroughly stir in the mixed gelatin with a whisk. Spread the quark cream on the cold cake base and smooth it out. Refrigerate for approx. 2-2.5 hours. For the icing, place the gelatin leaves one at a time in cold water and let them soak. Squeeze out a little and warm them gently in a small saucepan. Mix with the orange juice and mix well. Carefully pour onto the cold quark cream and return to the refrigerator until the icing is firm. Tip: When cutting the cake, it is recommended to dip the knife in warm water beforehand.