For the poppy seed and raspberry cake, preheat the oven to 180 °C top and bottom heat. Brush a large springform pan (26 cm diameter) with margarine.
Mix all the ingredients for the base, except for the raspberry jam, pour into the cake tin and bake for about 25 minutes.
Heat the jam, spread it on the cake base while it is still warm and let it cool. Mix all ingredients for the filling. Prepare agartine according to package directions, stir in and carefully fold in whipped cream.
Spread the curd yogurt mixture on the poppy seed base, smooth it out and let it set in the refrigerator for several hours. Set aside 100 g raspberries for decoration. Mash 400 g raspberries in a saucepan with a fork, mix with the preserving sugar and lemon juice and boil for 2 minutes.
Strain the raspberry mixture through a sieve or a whisk and return to the saucepan. Stir in the agartine with a whisk, boil everything again for 2 minutes, let it cool down and pour it on the firm curd yogurt filling.
Spread the remaining raspberries on top of the still soft raspberry filling and refrigerate the cake for another several hours before cutting.
Preparation Tip:
It is favorable to have 2 days to prepare the poppy seed curd raspberry cake, so that all layers can really be cooled sufficiently long.
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