Juicy poppy seed quark cake with raspberry topping |

Ingredients for the dough

150g margarine
6 pcs eggs (separate)
210 g poppy seeds (ground)
14 g granulated sugar
110 g hazelnuts
1 teaspoon Baking powder
150 g icing sugar

Ingredients for the cream

50 g icing sugar
2 packs of curd cheese (250 g each)
1 piece lemon juice and zest
1 pk vanilla sugar
500 ml whipped cream (whipped)
7 sheets of gelatin
500 ml water for the gelatine

Ingredients for the raspberry mirror

200g raspberries
1 tbsp icing sugar
5 sheets of gelatin
350 ml water for the gelatine

To make the dough, beat the margarine and icing sugar and add the yolks one at a time.
Beat egg whites with granulated sugar until stiff and add to the yolk mixture alternately with poppy seeds, baking powder and hazelnuts. Pour the mixture into a cake tin (Ø 26cm) that has been greased with butter and dusted with flour. Bake at around 180 degrees, top and bottom heat in the preheated oven for around 30 minutes. Then let it cool down.
For the cream, stir the curd with powdered sugar, lemon juice, a little zest and vanilla sugar. Then soak the gelatine leaves in cold water. In the meantime, beat the cream until stiff. Then take the soft gelatine out of the water, squeeze it out, heat it briefly until it is liquid and then stir it in, then fold it into the curd mixture. If desired, you can also add some rum.
Spread the mixture over the cooled poppy seed base and let it set.
For the raspberry sauce, strain the raspberries, stir in the powdered sugar and stir in the liquid gelatine, which has also been soaked in water and briefly warmed up. Pour onto the curd mixture and refrigerate.

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