Strawberry and Curd Poppy Seed Cake in the Shape of a Heart

For the strawberry and toffee poppy-seed cake, separate eggs and beat egg whites with granulated sugar until stiff. Beat butter with powdered sugar, vanilla sugar, rum until fluffy. Gradually add one egg yolk at a time.

Mix poppy seeds with hazelnuts, flour and baking powder, fold into the mixture and pour into a greased heart cake pan. Bake in the preheated oven at 160 °C hot air for about 30-40 minutes and let cool. It is best to bake one day in advance.

For the cream, soak the gelatine in cold water, whip the cream until stiff and chill. Mix curd cheese with powdered sugar, bourbon vanilla sugar and lemon zest until creamy. Dissolve the gelatine in the hot juice of the lemon and stir into the cream.

Finally, fold in the whipped cream and let it firm up a bit, then spread it on the cooled base and chill it. Mix the strawberry pulp with a little sugar.

Soften the gelatine in cold water, then dissolve in hot water or a dash of rum and stir into the strawberry puree. Allow the strawberry puree to set and then spread on the firm curd cream.

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