Poppy Seed Pot Pie

For the poppy seed pot pie, first prepare the base. Cream the butter with 30 g sugar, egg yolks, vanilla sugar, salt and cinnamon.

Beat the egg whites with 90 g sugar until stiff. Gently fold the ground poppy seeds and hazelnuts, as well as the beaten egg whites into the egg yolk/butter mixture.

Pour into a springform pan and bake immediately at 175 ºC (top/bottom heat) or 160 ºC (hot air) for about 30 minutes. Allow to cool. In the meantime, soak the gelatine for the curd mixture in cold water.

Whip the cream until stiff. Stir the curd cheese with the sugar, lemon juice and vanilla sugar until smooth. Dissolve the gelatine and carefully stir it in, then carefully fold the whipped cream into the curd mixture.

Spread on the well cooled base and chill for 2 hours. For the glaze, soak the gelatine. Mix the raspberries with the sugar – and a little lemon juice to taste.

Strain through a sieve (using a whisk). Dissolve the gelatine and carefully stir in, spread over the curd mixture and chill the poppy seed pot cake again.

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