Raspberry Poppy Seed Cake

For the raspberry poppy seed cake, prepare the cake base. Beat the egg whites with the sugar until stiff.

In a mixing bowl, cream the butter, yolks and sugar until fluffy. Stir the nuts, poppy seeds, baking powder, salt, rum and cinnamon into the yolk mixture and fold into the beaten egg white and sugar mixture.

Pour the dough into a buttered or parchment-lined cake pan and bake at 180 degrees Celsius for about 30 minutes.

For the cream, whip the cream until stiff. Mix the curd, yogurt, sugar, grated zest and juice of the lemon well and then add to the stiffly whipped cream.

Warm the gelatine in a little cream or water and dissolve. Stir the liquid gelatine into the curd-cream mixture.

Place the cooled cake base in a cake ring. Pour the cream onto the cake base, smooth it out and refrigerate. To finish the cake, mash the raspberries, sieve and stir with the powdered sugar until smooth.

Mention the gelatine in some fruit juice or water and stir into the raspberry mixture. Then pour the raspberry mixture onto the cake and smooth it out.

Chill the raspberry and poppy-seed cake for a few hours, preferably overnight, and then serve.

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