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🍰 Poppy Seed and Rosehip Layer Cake with Quark Filling

230 kcal · 30 min · 4 servings

Ingredients

• 4 Eggs
• 1 Pinch Salt
• 80 g Sugar (4 Tbsp)
• 1 Packet Vanilla Sugar
• 50 g Flour (3 Tbsp)
• 50 g ground Poppy Seed
• 150 g Whipping Cream
• 350 g Low-fat Quark
• 5 Sheets white Gelatin
• 100 g chunky Apple Sauce (no sugar)
• liquid Sweetener
• 250 g Rosehip Puree
• 2 Tbsp Powdered Sugar

Instructions

1. 1. Separate the eggs. Put the egg whites and a pinch of salt into a tall container.
2. 2. Whip the egg whites stiff using the beaters of a hand mixer.
3. 3. Put the egg yolks, sugar, vanilla sugar, and three tablespoons of very hot water into a bowl.
4. 4. Whip the egg yolk mixture until creamy for about four minutes.
5. 5. Sift the flour into a second bowl.
6. 6. Mix the sifted flour with the poppy seeds.
7. 7. Gently fold the flour-poppy seed mixture and the egg whites into the egg yolk mixture alternately.
8. 8. Line a baking sheet with baking paper.
9. 9. Spread the sponge cake batter evenly on the sheet using a rubber spatula.
10. 10. Preheat the oven.
11. 11. Bake the sponge cake on the second rack from the bottom at 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-forced) for eight to ten minutes.
12. 12. Allow the sponge cake to cool completely.
13. 13. Carefully peel off the baking paper.
14. 14. Cut the sponge cake into three equal parts.
15. 15. Whip the cream until stiff.
16. 16. Stir the quark until smooth.
17. 17. Soak the gelatin in cold water.
18. 18. Warm two to three tablespoons of apple puree in a small saucepan.
19. 19. Squeeze out the soaked gelatin.
20. 20. Dissolve the gelatin in the warm apple puree while stirring.
21. 21. Mix the gelatin mixture with the remaining apple puree.
22. 22. Stir the apple puree-gelatin mixture quickly into the quark.
23. 23. Fold the whipped cream into the quark mixture.
24. 24. Season the cream with sweetener to taste.
25. 25. Chill the cream until it starts to set.
26. 26. Spread half of the rosehip puree onto one of the sponge cake layers.
27. 27. Spread half of the quark-cream mixture on top.
28. 28. Place a second sponge cake layer on top.
29. 29. Press the layer down gently.
30. 30. Spread the remaining rosehip puree on it.
31. 31. Spread the remaining quark cream on top.
32. 32. Place the third sponge cake layer on top.
33. 33. Chill the cake for at least two hours.
34. 34. Put powdered sugar into a tea strainer.
35. 35. Dust the cake with it.
36. 36. Even out the edges of the cake with a large knife.
37. 37. Cut the cake in half lengthwise once.
38. 38. Cut the halves crosswise into five pieces each.

Nutrition per serving

• kcal: 230
• Protein: 11 g · Fett/Fat: 9 g · Carbs: 24 g