Small Raspberry Poppy Seed Cake

For the raspberry-poppy seed cake, first grease the cake pan with butter and dust with flour. Preheat the oven to 150 °C, preferably top and bottom heat.

Beat the egg, 30 g powdered sugar, a little salt and vanilla sugar for about 10 minutes. Then add the juice of half a lemon and the oil and stir again briefly.

Mix the flour, baking powder and poppy seeds and stir into the previously stirred cream. Pour the resulting mixture into the cake pan and bake in the oven on the middle shelf for about 20 minutes.

Then let it cool down. For the raspberry cream, whip the cream until stiff. Soak the gelatine leaves in cold water.

In the meantime, puree the raspberries with a hand blender and add the juice of half a lemon.

First add the yogurt to the raspberry mixture and dissolve the gelatine in a small saucepan. Add the liquid gelatin to the raspberry-yogurt mixture and then fold in the whipped cream.

Pour the finished cream into the cake tin on the cooled poppy seed base and chill the whole thing in the refrigerator for about 5 hours.

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