Raspberry Tart

Coat the cake pan with Kronenöl Spezial with a fine butter flavor and dust with flour. Preheat the oven to 160 °C (top and bottom heat).

For the poppy seed base, sift flour and baking powder and mix with the poppy seeds. Beat the eggs, powdered sugar, salt, vanilla sugar and the grated orange peel until well frothy (at least 10 minutes). Pour in Kronenöl Spezial with fine butter flavor while stirring constantly. Fold flour mixture into the mixture, pour into the cake pan and bake in the oven on the middle shelf for about 20 minutes. Remove from oven and let cool.

For the raspberry cream, whip the whipped cream and chill. Soak the gelatine in cold water. Mix the raspberries, powdered sugar and lemon juice, puree finely with a hand blender and pass through a fine sieve. Heat the raspberry brandy and warmly dissolve the well-squeezed gelatine in it. Mix the raspberry brandy with the pureed raspberries and gently fold in the whipped cream. Pour the cream onto the cooled poppy seed base and chill the cake for about 6 hours.

For the yogurt cream, whip the whipped cream and refrigerate. Soak the gelatine in cold water. Mix yogurt and powdered sugar. Squeeze the gelatine well and warm it up with 3 tablespoons of yoghurt mixture. Stir into the remaining mixture and fold in the whipped cream. Spread on the raspberry cream and smooth. Chill the cake for another 3 hours.

Take off the cake form. Decorate the finished cake with frisc

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