Mohn Himbeertorte, Austrian Cake With Poppy, Cottage Cheese And Raspberries

• 4 eggs
• 1/2 cup sugar powder
• 2/3 cup butter soft
• 1 tablespoon vanilla sugar
• 6 2/3 tablespoons wheat flour
• 9/16 cup hazelnuts powder
• 5 1/4 ounces ground poppy seeds
• 1 lemon zest organic
• 7 sheets gelatin
• 3 7/8 cups quark cheese 20% fat
• 15/16 cup icing sugar
• 2 15/16 cups whipping cream 35% fat minimum plus 2 tablespoons
• 2 lemons juice and zest
• 3 sheets gelatin
• 3 1/2 ounces raspberry puree

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

eggs, sugar powder, butter, vanilla sugar, tablespoons wheat flour, hazelnuts powder, lemon zest organic, gelatin, quark cheese, icing sugar, whipping cream, lemons juice, gelatin, raspberry puree

Taken from www.yummly.com/recipe/Mohn-Himbeertorte_-Austrian-Cake-with-Poppy_-Cottage-Cheese-and-Raspberries-781910 (may not work)