Poppy Seed Cake with Yogurt

Ingredients

4 eggs

120 g sugar

130 g flour

2 tsp baking powder

30 g cocoa powder

poppy seeds

For the cream:

12 g gelatin

2 eggs

2 tbsp sugar

500 g vanilla yogurt

400 ml 35% cream

For the soaking:

1 cup coffee

Whisk the eggs, sugar, and 4 tbsp water. Mix the flour, baking powder, and poppy seeds. Mix well. Line a springform pan (diameter 26 cm) with parchment paper, grease it with butter, pour in the batter, and bake at 180°C for 30 minutes. Check for doneness with a toothpick. Cool on a wire rack.

Soak the gelatin. Beat the eggs with sugar, add the yogurt, and place on the stove, stirring constantly until lukewarm. Dissolve the gelatin in the mixture. Cool for 20 minutes. Whip the cream and stir into the mixture for about 4 minutes until thickened.