Poppy Seed Cake with Fruit Layer

First prepare the base. Separate the eggs, beat the egg whites with a pinch of salt and 50 g powdered sugar until stiff.

Cream butter with powdered sugar, vanilla sugar and the yolks. Mix poppy seeds and hazelnuts and stir in. Fold in the snow.

Pour the dough into a springform pan and bake at 160 °C hot air for about 30 – 35 minutes. Then let the base cool down.

For the cream, mix the curd cheese with sugar, lemon juice, lemon zest and vanilla sugar. Whip the cream until stiff.

Dissolve the gelatine in water, stir into the mixture and fold in the whipped cream.

Place the springform pan around the base and spread the cream. Chill in the refrigerator.

For the fruit layer, strain the raspberries, stir in the sugar. Dissolve the gelatine and stir in. Spread the fruit layer on the cake and chill.

Decorate the cake with chocolate shavings.

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