Lemon poppy seed corners with raspberries

Name: Lemon poppy seed corners with raspberries
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 250 g Butter; 300 g Sugar; 6 Eggs (size M); 500 g Flour; 1 package Baking Powder; 1 package Sauce powder "Vanilla flavor; 75 g ground poppy seed; 600 ml Milk; 6 sheets Gelatine; 250 g Raspberries; 1 bag of creme powder "lemon taste; 500 g Whole milk yoghurt; 7-10 Tbsp Raspberries; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

250 g Butter
300 g Sugar
6 Eggs (size M)
500 g Flour
1 package Baking Powder
1 package Sauce powder "Vanilla flavor
75 g ground poppy seed
600 ml Milk
6 sheets Gelatine
250 g Raspberries
1 bag of creme powder "lemon taste
500 g Whole milk yoghurt
7-10 Tbsp Raspberries
7-10 Tbsp Grease

Directions

1
Cream butter and sugar. Stir in the eggs one by one. Mix flour, baking powder, sauce powder and poppy seeds. Alternately stir in 200 ml milk and flour mixture. Spread the dough on a greased baking tray (32 x 39 cm). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
2
Let cool off. Cut off 1/4 of the dough and crumble finely. Soak gelatine in cold water. Select the raspberries. Put 400 ml milk into a mixing bowl. Stir lemon powder briefly into it. Beat at highest setting for 3 minutes until frothy. Squeeze the gelatine, dissolve lukewarm. Stir in 2 tablespoons of lemon foam. Stir the mixed gelatine into the rest of the food. Stir in yoghurt, carefully fold in raspberries. Spread the cream on the dough base.
3
Squeeze the gelatine, dissolve lukewarm. Stir in 2 tablespoons of lemon foam. Stir the mixed gelatine into the rest of the food. Stir in yoghurt, carefully fold in raspberries. Spread the cream on the dough base. Sprinkle thickly with crumbled dough, press down slightly and refrigerate for about 1 hour. Cut into triangles before serving. Serve decorated with raspberries
4
waiting time approx. 1 1/2 hours