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1
Preheat oven to 160 degrees Celsius.
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2
Separate the egg whites and egg yolks in two different bowls.
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3
Beat the egg whites with 50 grams of powdered sugar until mixture whitens.
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4
In another bowl, add butter, 50 grams of powdered sugar, and vanilla sugar. Stir until the mixture forms a cream. Add egg yolks, mix until frothy. Stir in egg whites, lifting the dough with a spatula. Add flour, hazelnut powder, ground poppy seeds, and lemon zest. Stir gently to get a nice homogeneous paste.
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5
Pour into cake rings and bake for 30 minutes. Use two 20 centimeter diameter cake rings.
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6
The layer of cake with poppy should not be too thick. The size should not exceed 2.5 cm to 3 cm.
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7
If the cake is too high, then cut size.
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8
Cool for 10 minutes in pan, then turn out onto wire rack to cool.
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9
Put the gelatin in a bowl of cold water to soften.
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10
Beat the quark cheese, icing sugar, and lemon zest.
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11
Whip 350 grams of cream to obtain whipped cream.
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12
Squeeze the gelatin.
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13
Use a double boiler, or a water bath, to heat lemon juice and the 2 remaining tablespoons of cream.
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14
When the mixture is really hot, add the gelatin sheets one by one. Mix well with a fork to dissolve completely.
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15
Quickly mix in the quark cheese.
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16
Gently add the whipped cream, lifting with a spatula .
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17
Cut the cooled poppy cake the size of plating or cake rings. Place in cake rings, preferably lined with rhodoid film for a clean edge.
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18
Spread a 2.5 cm to 3 cm layer of mousse evenly on top of poppy cake.
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19
Soften the gelatin in a bowl of cold water.
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20
In a saucepan, heat half of the raspberry puree.
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21
Remove from heat, add gelatin, and stir well to make sure the gelatin melts completely.
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22
Add the remaining raspberry puree, let cool (Otherwise, the icing will melt the mousse).
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23
Pour frosting on cake, if needed, level the surface with a spatula. Refrigerate for a least 4 hours, or preferably overnight.
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24
To unmold, simply remove the ring, then the rhodoid film, for a very clean cake edge.
