Poppy Seed Cream Torte

For the cake, separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with water, sugar and vanilla until frothy. Fold in the egg whites. Mix flour, cornstarch and baking powder and sift over batter. Fold in with the poppy seeds. Line the bottom of a 28 cm (approximately 11-inch) diameter springform pan with parchment paper. Pour in the batter and smooth the top. Bake in preheated 200°C (approximately 400°F) oven for 25 to 30 minutes. Cool in the pan for 10 minutes. Remove cake from the pan, invert onto a wire rack, remove the parchment paper and cool the cake. 

For the filling, mix the raisins and rum and set aside to soak. Soak gelatin in cold water for 5 minutes. Mix pudding mix with 5 to 6 tablespoons milk in a pan. Stir in remaining milk and sugar. Bring to a boil. Remove from the heat. Stir a little of the hot pudding into the egg yolks. Stir egg yolk mixture into pudding in the pan. Squeeze out the gelatin and dissolve in the hot pudding. Cover with plastic wrap and set aside to cool. Stir in yogurt and raisins. Cut cake crosswise into 2 even layers. Place bottom cake layer on a plate and place a cake ring around it. Spread with the pudding mixture and top with the remaining cake layer. Refrigerate for 2 to 3 hours.

For the coating, mix pudding mix with 5 to 6 tablespoons milk in a pan. Stir in remaining milk and sugar. Bring to a boil. Cover with plastic wrap and set aside to cool. Stir the butter until creamy. Stir into pudding mixture (pudding and butter must be the same temperature to avoid curdling).