For the cake base

100 g butter
30 g icing sugar
90 g granulated sugar
4 eggs
150 g ground poppy seeds
70 g ground hazelnuts
1 pinch of cinnamon
2 tbsp raspberry jam or redcurrant jam
fat for the baking tin

For the cream

250 g quark
100 g icing sugar
juice of half a lemon
a little grated lemon zest
1 sachet vanilla sugar
1/2 l whipping cream
6 gelatine leaves

For the glaze

300 g raspberries
2 tsp icing sugar
4 gelatine leaves

For the cake base, separate the eggs. Beat the butter, icing sugar, and egg yolks with a mixer until fluffy. Then carefully fold in the ground poppy seeds, ground hazelnuts, and a pinch of cinnamon.

Beat the egg whites with the granulated sugar until stiff peaks form and gently fold into the mixture. Pour the batter into a greased, round cake tin and bake in an unpreheated oven at 180°C for about 40 minutes. Then allow the base to cool completely and spread a thin layer of jam over it.

For the cream, mix the quark, icing sugar, vanilla sugar, lemon zest, and lemon juice until smooth. Soak the gelatine in cold water, squeeze out, and melt over steam. Stir in a tablespoon of whipped cream, then mix into the quark mixture. Whip the remaining cream until stiff and carefully fold into the cream.

Place the cake base in a cake ring and spread the quark cream evenly on top.

For the glaze, warm the raspberries, add the icing sugar, then strain. Soak the gelatine in cold water, squeeze out, and melt over steam. Stir into a little raspberry purée, then mix into the remaining raspberry mixture. Spread the glaze thinly over the chilled quark cream and allow the cake to cool completely.



Serving suggestion
Garnish the cake with whipped cream and fresh raspberries before serving.