Gluten-Free Poppy Seed Cake

Whip the egg whites until stiff. Beat the yolks with sugars until foamy. Add vanilla essence and stir in water and oil. In a bowl, mix poppy seeds, poppy seed flour, and baking powder. Add the poppy seed mixture to the beaten yolks and also mix in the milk. Finally, gently fold in the egg whites. Put the dough into a mold (24cm) lined with baking paper (only the bottom) and bake at a temperature of 170 degrees for about 35 minutes. After baking, remove from the mold, peel off the paper from the bottom, and let it cool down.

Melt the chocolate. Briefly whip cream cheese, add curd, sweetener and whip again. Finally, whisk in melted chocolate, but not too warm. We can put the prepared cream in the fridge for now.

Let the raspberries thaw. Then put them in a pot with the juice, add the pudding powder dissolved in water and honey. Cook over medium heat until thickened. Let it cool down.

Cut the cooled sponge cake into 3 equal parts lengthwise. Spread jam on the bottom sponge, then spread the cream, and put the raspberry part (half) on the cream. Cover with the sponge and repeat the process. We only put cream on the top sponge. Then we smooth the cream on the sides as well and put the cake to cool. After about three hours, we can coat the cake with the remaining cream and smooth it on top and on the sides. I also added poppy seeds to the cream for the sides. Finally, we just decorate and put it in the fridge.