Poppyseed Cake with White Chocolate Mousse and Raspberries

It’s Mr G.’s Birthday today. To celebrate this and to say thank you for still being with me even after 12 years I made a cake for him featuring his most loved ingredients: poppyseed and white chocolate.

The bottom of this cake is a flourless poppyseed cake topped with freshly picked raspberries from my Dad’s garden and a very light white chocolate “mousse”.

For the bottom I used my Mom’s favourite recipe for poppyseed cake:
(Since I used a small cake pan I only made half of the recipe below)

100 gram butter
150 gram caster sugar
1 package baking powder
6 egg yolks
150 gr poppyseed, ground
70 gram almonds, ground
a pinch of cinnamon
6 egg whites
2-3 TBS Southern Comfort
10 gram vanilla sugar

Beat butter, sugar, vanilla sugar and egg yolks until creamy and fluffy. Mix baking powder, poppyseed, almonds, and cinnamon, gradually add to the butter-egg mixture. Add the Southern Comfort.
Beat egg whites until stiff (you may want to add a little slat to help beat the egg whites). Carefully fold the egg whites in.
Fill in preferred cake pan and bake for about 30 minutes at 115°C.
Place on rack and let cool.

For the white chocolate mousse:

500 ml yoghurt
250 ml whipped cream
3-4 TBS Caotina Blanc
6 (or more) sheets gelatine
1 TBS vanilla sugar

Mix whipped cream and yoghurt in a bowl. Add Caotina Blanc and vanilla sugar.
Dissolve the sheets of gelatine in 2 TBS warm water and mix into the yoghurt.

To assemble cake:
Place the raspberries at the bottom of the cake see that the raspberries cover most of the cake bottom.
Carefully laddle the yoghurt cream into the cake pan. Place in refrigerator over night.

Decorate to your liking!