Raspberry Poppy Seed Cake

For the raspberry poppy seed cake, preheat the oven to 180° top and bottom heat. Line the bottom of a springform pan with baking paper and grease the sides.

Separate the eggs, beat the egg whites with granulated sugar and salt until stiff. Beat butter with powdered sugar and egg yolks until fluffy, stir in poppy seeds and almonds. Fold in the snow.

Pour the batter into the pan and bake for about 45 minutes. Let the cake cool, then enclose with a cake ring. For the cream, mix the curd with powdered sugar and lemon zest, whip the cream until stiff and fold in.

Soak gelatine in cold water, squeeze out and dissolve in a saucepan over low heat. Stir in a little cream and quickly stir the gelatin into the curd cream.

Spread the curd cream on the base and let it set in the refrigerator. For the fruit layer, place 12 – 20 raspberries on the side. Puree the remaining raspberries with the powdered sugar. Soak gelatin in cold water , squeeze out and dissolve.

Mix with the raspberries and spread on the curd cream. Place the remaining raspberries on top of the cake. Chill the raspberry-poppy seed cake in the refrigerator for a few hours.

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