Waldviertel Autumn Cake

For Waldviertler Herbsttorte, first prepare the poppy seed mixture. To do this, beat the butter, sugar and orange zest until fluffy and gradually add the yolks.

Beat the egg whites with the sugar until firm and fold into the yolk mixture with the flour and poppy seeds. Bake in a loaf pan at 180 degrees for about 35 minutes.

After cooling, cut the base twice.

For the nut filling, melt the granulated sugar in a pan to light brown caramel, add the nuts, place on a baking paper and let cool. When cool, chop finely.

Soak the gelatin sheets in water. Separate the eggs, mix the yolks with mascarpone and vanilla sugar until smooth. Dissolve the gelatine in Amaretto and stir into the mascarpone, as well as 120 g of the chopped caramel nuts.

Beat the egg whites until stiff, whip 125 ml of whipped cream and fold both into the mascarpone mixture.

Line the loaf pan with foil and place the first poppy seed base in it, drizzle with a little amaretto. Spread half of the mascarpone mixture on top.

Drizzle the second poppy seed base again and spread the remaining cream on top. Place the third base on top and refrigerate.

After a few hours, turn out the cake and decorate with 250 ml of whipped cream, as well as the remaining chopped caramel nuts, whole nuts and cranberries.

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