Wash the berries, drain and remove from the panicles. Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder, stir in together with the poppy seeds. Grease a springform pan (24 cm Ø) and dust with flour. Add the dough and smooth it down.
Spread 300 g of prepared berries on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes. Let cool on a cake rack. Melt the redcurrant jelly in a small pot, add 200 g berries and simmer for 2-3 minutes, remove from heat and spread immediately on the cake, let cool. Dust with icing sugar. Whipped cream tastes good with it
waiting time 2 hours