Layer cake with rasperry-jelly and poppyseed-cream
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For me, poppy seeds and raspberries are a match made in heaven. Baking is very important to us - I love to work on recipes, the family loves to eat the result. Especially if it works like this layer cake. A success along the line, everyone is happy.

Ingredients

for 1 springform pan with 26 cm diameter

 

For the cake:
butter for the springform pan
2 eggs
80 g organic sugar
45 g raw cane sugar
100 ml oil
100 ml orange juice
150 g of flour
3 tbsp cocoa powder
½ package baking powder

For the jelly
2 tbsp honey
appr. 100 ml orange juice
350 g frozen (rasp-)berries
250 g fresh rasperries
5 leaves of gelatine

For the poppyseed-cream:
500 g whipping cream
2 packages vanilla sugar
4 tbsp ground poppyseeds


250 g raspberries for the topping

Preparation

Preheat the oven to 200 °C top and bottom heat. Line the springform pan with baking paper and grease the edges with butter. Beat the eggs with sugar and cane sugar until creamy, add oil and orange juice. Mix the flour with the baking powder and cocoa and fold into the egg-sugar mixture. Fill the dough into the springform pan and bake on the lower rack for about 25 minutes, let cool.

Put the cooled cake on a plate and place in a cake ring. Wash the fresh raspberries and put them on the cake. Soak the gelatine in cold water. Bring the frozen berries to the boil with orange juice and honey, puree and pour through a sieve to remove the seeds.

Heat the puree again, stir in the gelatine and carefully pour it on the raspberries. Let it set in the fridge for about 30 minutes.

Whisk whipping cream with vanilla sugar until stiff, mix in the poppy seeds. Spread the mass over the berry jelly. Wash the remaining raspberries and place on the cream. Cool the cake (preferably overnight).

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