Snow White Cake

Preheat the oven to 175°C top/bottom heat. Separate the eggs.

Beat the soft butter with the yolks and sugar until creamy.

Add the poppy seeds, almonds, cinnamon and vanilla sugar but do not mix yet.

Beat the egg whites with the remaining sugar until whipped egg whites form, add to the butter mixture and fold everything together by hand.

Prepare a 24cm baking pan and pour in the mixture.

Bake the cake for about 30-35 minutes and let it cool well.

Whip the Guma patisserie cream until fairly firm.

Add the curd, sugar and lemon juice and mix everything together briefly.

Spread the finished cream on the dough.

Briefly boil the raspberries with the sugar.

Soak the gelatine leaves in cold water, then squeeze them out and stir them into the raspberries.

Spread the slightly cooled raspberries on the cream.

The Snow White cake can be eaten right away.

If you want a raspberry layer that won’t run, let it set in the refrigerator for another 1 hour or so.

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