Preheat the oven to 180°C and line a baking pan (approximately 20x10x8 cm) with parchment paper.
In a bowl, mix the ground poppy seeds, almond milk, 2 egg yolks, 150g of low-fat cottage cheese, 20g of maple syrup, vanilla protein powder, and the egg whites until well combined.
In a separate bowl, mix the remaining 250g of low-fat cottage cheese, cornstarch, and the remaining 20g of maple syrup to create the cottage cheese cream.
Pour half of the poppy seed mixture into the prepared baking pan.
Spread the cottage cheese cream evenly over the poppy seed layer and top with a portion of the raspberries.
Cover with the remaining poppy seed mixture and add the rest of the raspberries on top.
Bake in the preheated oven for 30-35 minutes until the surface is lightly browned.
Allow the cake to cool completely before slicing into 9 pieces.
Cook it hands-free.
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