Poppy Seed Rosehip Slices

Ingredients

• 4 eggs
• 1 pinch salt
• 80 g sugar (4 Tbsp)
• 1 packet vanilla sugar
• 50 g flour (3 Tbsp)
• 50 g ground poppy seeds
• 150 g whipping cream
• 350 g low‑fat quark
• 5 sheets white gelatin
• 100 g chunky apple sauce (unsweetened)
• liquid sweetener
• 250 g rosehip pulp
• 2 tbsp powdered sugar

Instructions

1. 1.

   Separate the eggs. Whisk egg whites and salt in a tall bowl with a hand mixer until stiff peaks form.

2. 2.

   Beat yolks, sugar, vanilla sugar, and 3 Tbsp very hot water in a bowl for about 4 minutes until creamy.

3. 3.

   Sift flour into another bowl and mix with poppy seeds. Alternately fold the flour mixture and whipped egg whites into the yolk batter.

4. 4.

   Line a baking sheet with parchment paper and spread the sponge batter with a rubber spatula. Bake in a preheated oven on the second rack from below at 200 °C (180 °C fan, gas level 3) for 8–10 minutes.

5. 5.

   Let the sponge cool. Carefully lift the parchment and cut the sponge into three equal parts.

6. 6.

   Whip cream until stiff and blend quark smoothly. Soak gelatin sheets in cold water.

7. 7.

   Warm 2–3 Tbsp apple sauce in a small pot. Squeeze out excess liquid from gelatin and dissolve it while stirring. Mix with remaining apple sauce, quickly fold into quark, then whisk in whipped cream. Taste with sweetener and chill until the filling starts to set.

8. 8.

   Spread half of the rosehip pulp on one sponge base. Spread half of the quark‑cream mixture over it.

9. 9.

   Place a second base on top and press lightly. Spread remaining rosehip pulp and quark cream. Top with the third base and refrigerate for at least 2 hours.

10. 10.

    Sift powdered sugar into a tea strainer and dust the cake. Use a large knife to straighten edges, cut the cake lengthwise in half, then slice crosswise into 10 pieces.