Poppyseed Cake with Fresh Yogurt Cream

Name: Poppyseed Cake with Fresh Yogurt Cream
Prep time: 30 min
Cook time: 30 min
Total time: 17 h 10 min
Cuisine: Universal
Ingredients: For the poppyseed sponge:; 150 g Butter; 130 g Sugar; 8.0 g Vanilla sugar; 0.68 g Salt; 180 g Eggs; 50.0 g Ground almonds; 100 g Ground poppy seeds; 4.8 g Baking powder; 46.4 g Milk; Butter; For the filling:; 250 g Quark (0% fat); 250 g Yogurt; 70.0 g Sugar; 6.0 g Gelatine; 200 g Cream; Additionally:; 500 g Frozen raspberries; 12.0 g Cake glaze powder; 38.0 g Sugar; 250 g Water

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A delicious cake that is perfect for summer. The juicy poppy seed layer is filled with a light and creamy yogurt cream and topped with raspberries, which provides a pleasant contrast. The cake is easy to bake and tastes best chilled. Enjoy this refreshing treat with a glass of milk or a cup of coffee.

Category: Torte

Source: www.einfachbacken.de

Equipment

	Springform pan
	Mixing bowl

Ingredients

For the poppyseed sponge:
	Butter
	Sugar
	Vanilla sugar
	Salt
	Eggs
	Ground almonds
	Ground poppy seeds
	Baking powder
	Milk
	Butter
For the filling:
	Quark (0% fat)
	Yogurt
	Sugar
	Gelatine
	Cream
Additionally:
	Frozen raspberries
	Cake glaze powder
	Sugar
	Water

Instructions

Preheat oven to 180°C top/bottom heat (convection oven: 160°C). Grease the springform pan. Beat soft butter, sugar, vanilla sugar and salt until fluffy.

Add eggs one at a time and continue beating on high speed. Mix poppy seeds with ground almonds and baking powder and stir in together with the milk. Pour into the pan smooth and bake for 30 minutes. Let cool.

Mix curd with yogurt and sugar. Soak gelatine leaves in cold water according to package instructions. Squeeze gelatin and place in a small saucepan. Add a small amount of the quark cream and heat while stirring until the gelatin is dissolved. Stir warm gelatin mixture into the curd cream. Whip the cream until stiff and fold in.

Remove cooled base from mold and place on a cake plate. Place the cake ring around it. Pour the quark mixture onto the base and leave to set in the refrigerator for 15 hours.

Spread frozen berries on top of set curd. Mix cake glaze powder with sugar in a small saucepan. Add water and bring to a boil while stirring. Pour hot cake glaze over raspberries. Refrigerate the cake for at least 30 minutes.