Snow White Cake

1 cake

For the cake base
2 eggs
125 g confectioner‘s sugar
1 sachet vanilla sugar
100 ml oil
200 g yoghurt
1 cup grated poppy seeds
120 g flour
½ sachet baking powder
Raspberry marmalade for icing

For the yoghurt cream
250 g yoghurt
250 g curd cheese
160 g confectioner‘s sugar
Juice of ½ lemon
1 sachet vanilla sugar
4 sheets gelatine
Rum
250 g whipped cream

For the raspberry icing
300 g raspberries
2 tbsp confectioner‘s sugar
3 sheets soaked gelatine

For the cake base, whisk eggs with confectioner‘s sugar and vanilla sugar until foamy, then fold in the oil, yoghurt, grated poppy seeds, flour and baking powder. Place the dough in a mould, bake at 175°C for approx. 35 minutes and allow to cool. Spread a thin layer of raspberry jam on the cooled base.
For the cream, mix yoghurt, curd cheese, confectioner‘s sugar, lemon juice and vanilla sugar in a bowl. Soak 4 sheets of gelatine and dissolve in heated rum. Whip in the whipped cream and fold together. Spread the cream on the poppy seed cake base and refrigerate for 1 hour.
For the raspberry icing, bring the raspberries to a boil briefly and puree with confectioner‘s sugar. Add 3 sheets of gelatine to the raspberry puree. Pour the topping over the cooled ricotta mixture and spread evenly. Refrigerate again for at least 1 hour (preferably overnight).
To decorate, spread small dollops of cream on each piece of cake and decorate with a raspberry.