Manu`s Raspberry Cream Cake

For Manu`s raspberry cream cake, mix cocoa powder and rum. Beat eggs, powdered sugar, mixed cocoa and water until foamy. Sift flour with baking powder and stir into the mixture alternately with oil.

Bake at 180 degrees. When cooled, cut the cake 1 x horizontally. For the poppy seed cream, bring milk, powdered sugar, vanilla sugar and rum to a boil. Sprinkle in the poppy seeds and bring to the boil.

Soak gelatine in cold water, squeeze out and add to milk-poppy seed mixture (do not boil anymore). Let the mixture cool in the refrigerator until it begins to gel.

Whip the whipped cream until stiff and fold it in. Place a cake frame around the cake base and spread the poppy seed mixture on top.

Place the 2nd cake layer on top.

For the raspberry cream, heat the milk, powdered sugar, vanilla sugar. Soak the gelatin, squeeze it out and stir it into the milk mixture. Put the mixture in the refrigerator until it begins to gel.

Then add the pureed raspberries. Whip the cream until stiff and fold in. Spread raspberry cream on top of cake and refrigerate overnight.

Before serving, remove cake ring and decorate as desired.

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