Apple-Poppy Cake

Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.

For the cake: Mix 1 whole egg, yolks, sugar, salt, lemon zest and vanilla sugar until pale yellow. Beat egg whites until white and foamy. Stir flour and hazelnuts into yolk mixture. Fold in egg whites. Spread batter 1-1.5 cm (approximately 1/3-2/3 inch) thick on the prepared baking sheet and bake for 7-10 minutes. Remove, let cool and release from pan. 

For the quark topping: Soak gelatin in water. Whisk yolks with sugar and vanilla sugar until creamy. Stir in quark and orange zest. squeeze out gelatin and dissolve in yolk mixture, chill. Whip cream and fold into yolk mixture, once cool. 

For the poppy topping: Soak gelatin in water. Whip egg yolks with sugar and salt. Mark vanilla bean in a warm water bath. Squeeze gelatin and dissolve in yolk mixture. Chill yolk mixture, then stir in poppy and honey. Whip cream and fold into yolk mixture, once cool. 

Fill quark topping in a piping bag with a large tip. Pipe onto cake in stripes, leaving room for stripes of poppy filling and applesauce. Repeat process with poppy topping. 

Pipe applesauce in stripes on cake. 

Cover and freeze cake for 1-2 hours.

For the compote: Rinse and slice rhubarb, place in a pot. Add lemon peel, pour in water and simmer for 10 minutes. 

Meanwhile, rinse, core and quarter strawberries. Place chopped strawberries in hot rhubarb mixture, let soak and remove lemon peel. Sweeten with sugar and let cool completely.