{"id":6414,"date":"2026-03-06T07:54:28","date_gmt":"2026-03-06T07:54:28","guid":{"rendered":"https:\/\/www.weissenhof.at\/angebote\/raspberry-quark-poppy-seed-cake\/"},"modified":"2026-03-25T12:22:03","modified_gmt":"2026-03-25T12:22:03","slug":"raspberry-quark-poppy-seed-cake","status":"publish","type":"opportunities","link":"https:\/\/www.weissenhof.at\/en\/opportunities\/raspberry-quark-poppy-seed-cake\/","title":{"rendered":"Raspberry Quark Poppy Seed Cake"},"content":{"rendered":"
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Home<\/a><\/span><\/span><\/p><\/section>

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\n\tRaspberry Quark Poppy Seed Cake<\/h2>\n\n\n
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A delicate cake with a moist poppy seed base, airy quark cream, and fruity raspberry glaze. The combination of nutty poppy seeds, fresh quark cream, and raspberries creates an especially light and aromatic dessert.


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Recipe Overview<\/em><\/p>\n\n\n\n

Servings: 1 cake
Baking temperature: 180\u00b0C top\/bottom heat
Baking time: approx. 40 minutes
Chilling time: several hours
Difficulty level: medium<\/p>\n\n<\/div>\n<\/div>\n\n\n\t\"Hausgemachte<\/picture>\n\t<\/div>\n<\/section>\n\n

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\n\tIngredients<\/h3>\n\n\n
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For the cake base<\/strong><\/p>\n\n\n\n

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<\/p>\n\n\n\n

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For the cream<\/strong><\/p>\n\n\n\n

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


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For the glaze<\/strong><\/p>\n\n\n\n

300 g raspberries
2 tsp icing sugar
4 gelatine leaves<\/p>\n\n<\/div>\n<\/div>\n\n\n\t<\/div>\n<\/section>\n\n

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\n\tPreparation<\/h3>\n\n\n
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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. <\/p>\n\n\n\n

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\u00b0C for about 40 minutes. Then allow the base to cool completely and spread a thin layer of jam over it. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

Place the cake base in a cake ring and spread the quark cream evenly on top.<\/p>\n\n\n\n

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 pur\u00e9e, 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<\/strong>
Garnish the cake with whipped cream and fresh raspberries before serving.<\/p>\n\n<\/div>\n<\/div>\n\n\n\t<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"featured_media":0,"template":"","opportunity-categories":[],"class_list":["post-6414","opportunities","type-opportunities","status-publish","hentry"],"yoast_head":"\nRaspberry Quark Poppy Seed Cake | Hotel Gut Weissenhof<\/title>\n<meta name=\"description\" content=\"Raspberry Quark Poppy Seed Cake \u2713 4-star superior Hotel Gut Weissenhof \u2713 Perfect for families \u2713 Austrian desserts.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.weissenhof.at\/en\/opportunities\/raspberry-quark-poppy-seed-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Raspberry Quark Poppy 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