Snow White Cake

For the dough, separate eggs and beat egg whites with granulated sugar until stiff. Beat butter with sugar, cinnamon, vanilla sugar and salt until fluffy.

Gradually add one egg yolk at a time. Mix poppy seeds with hazelnuts and baking powder, fold into the mixture and pour into a greased round cake tin.

Bake in the preheated oven at 160 °C hot air for about 30-40 minutes and let cool.

For the cream, soak the gelatine in cold water, whip the cream until stiff and chill. Mix curd cheese with powdered sugar and vanilla sugar until creamy.

Dissolve the gelatine in the hot juice of the lemon and stir into the cream. Finally, fold in whipped cream and spread on the cooled base and chill.

For the raspberry layer, mix raspberries with sugar and puree. Soften gelatin in cold water, then dissolve in hot water or a shot of rum and stir into the raspberries.

Spread the raspberries on the cooled curd cream and still decorate the snow white cake nicely.

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