Raspberry Poppy Seed Cake

Sponge:Preheat oven to 160°C.Beat eggs and water preferably in a food processor for 5 minutes until foamy. Then sprinkle in sugar and continue beating for 2 minutes.Mix flour with baking powder and carefully stir into the egg foam together with the poppy seeds.Line a baking tray with baking paper, place a greased cake ring (16 cm) on it. Pour the mixture into the cake ring and bake in the preheated oven for about 20 minutes. Soak the gelatine in water, squeeze it out, warm it carefully in a little water and dissolve it completely. Mix yogurt and lemon juice and sugar, mix with the dissolved gelatin.Stir the low-fat curd and mineral water with a fork until smooth and mix into the yogurt mixture.Place the sponge cake base on a cake plate, put a cake ring over it. Spread the cream on the cake base. Refrigerate the cake for about 4 hours.Raspberry mixture:Soak gelatin in water, dissolve in very little warm water. Spread the raspberry mixture over the cream layer and chill the raspberry-poppy seed cake for another 2 hours.

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