PREPARATION
For the poppy seed cake: beat together the butter, 25 g sugar, egg yolk, lemon peel, rum and vanilla until frothy. Beat the egg white with salt and 35 g sugar until firm but not too stiff, add the wheat starch and continue beating until stiff. Mix the butter and egg mixtures and fold in the poppy seeds, flour and baking powder. Pour the mixture into a cake tin lined with baking paper. Bake for about 35-40 minutes at about 140 °C. Allow to cool and cut in half. For the cranberry cream: soak the gelatin in cold water. Warm a little jelly in a saucepan, squeeze out the gelatin thoroughly and dissolve in the jelly. Stir into the rest of the jelly. Season with lemon juice and fold into the whipped cream. Spread the cranberry cream on one half of the cake and place the other half on top. Brush thinly with raspberry or cranberry jelly and decorate with raspberries. For the cake glaze: soak the gelatin in cold water. Squeeze out thoroughly and dissolve in hot water with a little sugar. Brush the raspberries lightly with the glaze. Decorate the edge of the cake with whipped cream.
Tip: naturally you can also use ready-made glaze and prepare it according to the instructions on the packet.