Snow White Cake

1 cake

For the cake base
2 eggs
125 g confectioner‘s sugar
1 sachet vanilla sugar
100 ml oil
200 g yoghurt
1 cup grated poppy seeds
120 g flour
½ sachet baking powder
Raspberry marmalade for icing

For the yoghurt cream
250 g yoghurt
250 g curd cheese
160 g confectioner‘s sugar
Juice of ½ lemon
1 sachet vanilla sugar
4 sheets gelatine
Rum
250 g whipped cream

For the raspberry icing
300 g raspberries
2 tbsp confectioner‘s sugar
3 sheets soaked gelatine

For the base, beat the eggs with powdered sugar and vanilla sugar until frothy, then fold in the oil, yogurt, grated poppy seeds, flour, and baking powder. Spread the batter on a baking sheet lined with non-stick paper (for a 60 cm oven) and bake at 175°C for about 35 minutes, then let it cool.

For the cream, mix the yogurt, quark, powdered sugar, lemon juice, and vanilla sugar. Soak 4 sheets of gelatin and dissolve them in some warmed rum. Whip the cream and fold it in. Spread the cream over the poppy seed base and refrigerate for 1 hour.

For the raspberry glaze, briefly cook the raspberries and puree them with powdered sugar. Mix 3 sheets of gelatin with the raspberry puree. Pour and spread it over the chilled quark mixture. Chill in the refrigerator for about 1 hour more (preferably overnight).

For decoration, place small dollops of whipped cream on each piece of cake and garnish with a raspberry.