Poppy Seed Curd Raspberry Slices

For the poppy seed and curd cheese raspberry slices, cream the butter, powdered sugar, vanilla sugar and salt and slowly add the yolks.

Fold the poppy seeds and the nuts into the yolk mixture. Beat the egg whites and powdered sugar until stiff and fold in as well. Spread the dough evenly on a baking tray lined with baking paper and bake at 180-200 °C hot air for about 15 minutes.

For the curd cream, whip the curd, yolks, powdered sugar, lemon zest, salt and vanilla sugar until fluffy. Dissolve the gelatine soaked in cold water in 2-3 tablespoons of curd cream over low heat and stir into the remaining mixture.

Whip the whipped cream until stiff and fold in. Remove the baking paper from the poppy seed base, place it back on the baking sheet and reposition it with a size-adjustable baking pan.

Pour in the curd cream, smooth and chill. For the raspberry glaze, defrost the raspberries, season with powdered sugar and puree with a hand blender.

Process the gelatin in the same way as for the curd cream. Spread the raspberry glaze evenly over the curd cream and chill again.

Preparation Tip:

You can bake the poppy seed and curd raspberry slices with any nuts of your choice.

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