Ingredients
Base:
- 200 gram Cookies
- 45 gram Butter
- 1 teaspoon Lemon zest
Raspberry layer:
- 500 gram Raspberries I have frozen
- 4 tablespoons Sugar
- 4 pieces Gelatin in plates
- 1 teaspoon Vanilla essence
Poppy seed layer:
- 250 gram Cream cheese
- 250 ml Cream (33%)
- 250 gram Mascarpone
- 130 gram Sugar powder
- 250 gram Cottage cheese soft
- 70 gram Poppy seeds ground
- 8 pieces Gelatin in plates
On the Top:
- 500 gram Raspberries frozen
- 4 tablespoons Sugar
- 2 tablespoons Potato starch
Instructions
- Grind biscuits, add melted, hot butter. Add the lemon zest. Stir.
- The bottom of the form (24cm) is lined with paper. Lay out the cookies and well pressing down with a spoon, distribute over the entire form. In a preheated oven at 180g, bake for 10 minutes. Cool the finished base completely. Put it in the refrigerator.
- Prepare the raspberry layer. In a separate saucepan, defrost the raspberries, putting them on a small fire. Do not cook. RUB the raspberries through a sieve. Clean raspberry juice again put on the fire and, adding sugar, bring to a boil.
- Fill the gelatin with water, leave to swell. When the raspberry sweet juice cools slightly add the vanilla extract and swollen gelatin. Stir well and set aside.
- Prepare the poppy layer. Warm cream (100ml) pour in the gelatin and leave to swell. In a separate bowl, mix the cream cheese, mascarpone, cottage cheese, the remaining 150ml of cream, powdered sugar and poppy seeds. Stir in the swollen gelatin. Stir well.
- Put half of the poppy mass on the cooled cake base. On top, stepping back from the edge, in the middle lay out a raspberry layer, which has already started to harden and looks like jelly. Level it out.
- On top of the entire surface, put the poppy layer, the second half. Put the cake in the refrigerator for at least 5 hours, preferably overnight.
- Prepare raspberry for the top. In a separate saucepan, defrost the raspberries over low heat. RUB through a sieve. Add sugar and starch to the raspberry juice. Constantly stirring to cook the Fudge until it thickens. Cool the Fudge slightly and apply it to the cooled cake. Garnish with fresh raspberries.
- You can sit down at the table and enjoy!
- Bon Appetit!