When you want something that’s out of the ordinary, reach for this Austrian delight. Sweet vs sour, strong vs subtle. You’ll need a lot of tools to make this, from cake rings to a double broiler.
- 4 eggs
- 100 grams sugar (powder)
- 150 grams butter (soft)
- 1 tablespoon vanilla sugar
- 50 grams wheat flour
- 80 grams hazelnuts (powder)
- 150 grams ground poppy seeds
- 1 lemon zest (organic)
- 7 sheets gelatin
- 500 grams quark cheese (20% fat)
- 110 grams icing sugar
- 350 grams whipping cream (35% fat minimum plus 2 tablespoons)
- 2 lemons juice (and zest)
- 3 sheets gelatin
- 100 grams raspberry puree
- Preheat oven to 160 degrees Celsius.
- Separate the egg whites and egg yolks in two different bowls.
- Beat the egg whites with 50 grams of powdered sugar until mixture whitens.
- 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.
- Pour into cake rings and bake for 30 minutes. Use two 20 centimeter diameter cake rings.
- The layer of cake with poppy should not be too thick. The size should not exceed 2.5 cm to 3 cm.
- If the cake is too high, then cut size.
- Cool for 10 minutes in pan, then turn out onto wire rack to cool.
- Put the gelatin in a bowl of cold water to soften.
- Beat the quark cheese, icing sugar, and lemon zest.
- Whip 350 grams of cream to obtain whipped cream.
- Squeeze the gelatin.
- Use a double boiler, or a water bath, to heat lemon juice and the 2 remaining tablespoons of cream.
- When the mixture is really hot, add the gelatin sheets one by one. Mix well with a fork to dissolve completely.
- Quickly mix in the quark cheese.
- Gently add the whipped cream, lifting with a spatula .
- 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.
- Spread a 2.5 cm to 3 cm layer of mousse evenly on top of poppy cake.
- Soften the gelatin in a bowl of cold water.
- In a saucepan, heat half of the raspberry puree.
- Remove from heat, add gelatin, and stir well to make sure the gelatin melts completely.
- Add the remaining raspberry puree, let cool (Otherwise, the icing will melt the mousse).
- Pour frosting on cake, if needed, level the surface with a spatula. Refrigerate for a least 4 hours, or preferably overnight.
- To unmold, simply remove the ring, then the rhodoïd film, for a very clean cake edge.
PER SERVING *
|Calories670Calories from Fat490|
|% DAILY VALUE*|
|Calories from Fat490|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.