Thank you-cake

Preheat the oven to 160 ° C.

Grate the yellow skin of the lemon. Beat the butter together with the sugar and salt for 15 minutes with the mixer until a nice airy cream is formed.

Beat the eggs one by one. Only add a new egg if the previous one is completely included.

Sift the flour over the butter mixture, add the poppy seed and the lemon zest and mix gently.

Line the spring molds with the baking paper and grease the edges with the oil. Divide the batter over the 2 molds and cook in approx. 45 min. Until done. Allow to cool on a grid in approx. 2 hours.

Spoon the blueberries, blackberries and raspberries through the mascarpone.

Place 1 pie base on a flat serving dish. Spoon the mascarpone with fruits on the bottom and smooth.

Place the second cake base upside down so that the flat side is up. Press gently.

Line the cake with the and cut off the excess pieces of fondant.

In a large bowl, mix the red coloring agent, icing sugar and the water. Spoon the popcorn through until it turns pink.

Divide ⅔ of the popcorn over the cake and the rest over the dish.

Halve the pink cakes. Cut the fig into 6 parts.

Divide the pink cakes, figs and some of the blueberries over the cake. Also divide some blueberries over the serving dish.

Baste around 2 raspberries and 2 blackberries with 2 sardines. Baste about 1 blackberry and 2 raspberries on 1 slightly shorter cut skewer.

Put the sticks in the cake. Spread the rest of the raspberries and blackberries over the cake and edges of the dish.

Sprinkle with the pink sprinkles and serve.