Curd Cheese Poppy Seed Cake

For the base, cream butter with powdered sugar until fluffy.

Separate eggs, beat egg whites with granulated sugar and a pinch of salt until creamy.

Gradually add yolks to the butter mixture.

Stir half of the snow into the butter mixture.

Mix poppy seeds and nuts. Fold poppy seed and nut mixture into the mixture alternately with the rest of the snow and stir until smooth.

Pour into a cake tin and bake at 160 °C for about 30 minutes and let cool.

Spread the base with raspberry jam.

For the curd cream, mix curd, yogurt and sugar until smooth. Add lemon juice to taste.

Soak gelatine in cold water. Whip cream until creamy (not too firm).

Squeeze out gelatine and dissolve with a little rum on the stove. Stir some of the curd mixture into the gelatine, only then stir the gelatine into the curd mixture and fold in the cream.

Spread on the poppy seed base and let it set in the refrigerator (1 hour).

For the raspberry jelly, puree raspberries (frozen also possible) with powdered sugar and then pass through a fine sieve. Measure out raspberry puree and season with lemon juice.

Soak the gelatine. Squeeze gelatin and dissolve in some raspberry puree and stir into remaining puree.

Jelly should no longer be warm, then spread on the cream and refrigerate (2 hours).

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