For the cake base, whisk eggs with confectioner‘s sugar and vanilla sugar until foamy, then fold in the oil, yoghurt, grated poppy seeds, flour and baking powder. Place the dough in a mould, bake at 175°C for approx. 35 minutes and allow to cool. Spread a thin layer of raspberry jam on the cooled base.
For the cream, mix yoghurt, curd cheese, confectioner‘s sugar, lemon juice and vanilla sugar in a bowl. Soak 4 sheets of gelatine and dissolve in heated rum. Whip in the whipped cream and fold together. Spread the cream on the poppy seed cake base and refrigerate for 1 hour.
For the raspberry icing, bring the raspberries to a boil briefly and puree with confectioner‘s sugar. Add 3 sheets of gelatine to the raspberry puree. Pour the topping over the cooled ricotta mixture and spread evenly. Refrigerate again for at least 1 hour (preferably overnight).
To decorate, spread small dollops of cream on each piece of cake and decorate with a raspberry.
Recipe by: Anna Götsch