Raspberry Poppy Seed Cake

For the raspberry poppy seed cake, first prepare the dough. To do this, separate the egg yolks from the egg whites. Cream butter and powdered sugar, gradually stir in the yolks. Beat the egg whites with granulated sugar and salt until stiff. Stir the poppy seeds and hazelnuts into the yolk mixture. Fold in the ice cream. Then spread the mixture into a cake tin and bake at 180 °C (convection oven) for approx. 15 to 20 minutes. Allow the cake base to cool.

For the curd cream, soak gelatine in cold water. Mix curd with sugar, lemon juice, vanilla sugar and salt. Squeeze gelatine well and let it melt in a pot. Stir the warm gelatine into the curd mixture. Spread the curd cream smoothly on the poppy seed base and chill for at least 3 hours.

For the raspberry jelly, soak gelatin again in cold water. Puree the raspberries with sugar. Stir raspberry-sugar mixture and gelatin in a saucepan until liquid. Spread the raspberry jelly on the curd cream and chill the raspberry poppy seed cake again for ½ hour. Enjoy your meal!

Preparation Tip:

This raspberry poppy seed cake you can also bake in a heart shape, so it is a super gift for Valentine's Day and / or Mother's Day. For example, you could tie a bow around the cake or also embellish it with different decorations.

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