Ingredients
For 1 springform cake tin 26 cm Ø
For the sponge
100g
Butter, softened
30g
Powdered sugar
4
Egg yolk(s)
150g
Ground poppy seeds
70g
Hazelnuts, grated
1sachet(s)
Vanilla sugar
small pinch(es)
Cinnamon
pinch(es)
Salt
4
Egg white(s)
90g
Sugar
g
Butter, for the baking tin
For the quark cream
250g
QimiQ Classic, unchilled
125g
Quark 20 % fat
70g
Sugar
2tbsp
Lemon juice
1sachet(s)
Vanilla sugar
125ml
Cream 36 % fat, whipped
For the glazing
1sachet(s)
Red cake glazing jelly
30g
Ground poppy seeds, to decorate
Cream 36 % fat, whipped
Preparation
Preheat the ovent to 175° C (convection oven).
- For the sponge, whisk the butter smooth. Add the icing sugar and egg yolks and continue to whisk until fluffy. Add the poppy seeds, hazelnuts, vanilla sugar, cinnamon and salt and mix well. Whisk the egg whites and sugar until stiff and fold into the mixture. Pour into a greased cake tin and bake in the preheated oven for 30-40 minutes.
- For the quark cream whisk QimiQ Classic smooth. Add the quark, sugar, lemon juice and vanilla sugar and mix well. Fold in the whipped cream.
- Sandwich the cold sponge with the cream and chill for at least 4 hours (preferably over night).
- Make the glazing according to the instructions on the packet and use to glaze the cake.
- Chill to set the glazing. Coat the side of the cake with poppy seeds and decorate with cream rosettes.
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