Beat egg yolks, sugar and hot water until creamy. Beat 3 egg whites until stiff and add to the amount form. Flour, poppy seeds, baking powder and bitter almond oil on the snow form.
Bake for 1/2 hour at 180§C in the cake springform pan.
Cut the cooled base once.
Whip 2 cups of whipped cream, spread one bottom with raspberry jelly, then whipped cream, a little bit of whipped cream left. Then place the top cake layer on top. Spread the edge with a tiny bit of the whipped cream left behind. Spread a very thin layer of whipped cream on the top layer. Then roll out the marzipan thinly and form a plate on top of the base, decorate the edge with a little bit of poppy seeds.
Bon Appétit !