Preheat the oven 375 °F (190 °C).

Beat the egg whites to stiff peaks with granulated sugar and fold in the poppy and nuts.

Place a buttered torte ring on a baking sheet lined with parchment paper (or use a springform).

Bake the batter for 15 minutes.

Take out of the oven and remove from the pan.

Pull off the parchment paper and let cool.

Brush the poppy torte base with apricot marmalade and place in a torte ring.

For the mousse, mix yogurt, confectioner’s sugar, and lemon zest.

Add cold water to the gelatin and remove excess.

Warm orange juice and dissolve the gelatin in it.

Mix into the yogurt.

Fold in the whipped cream.

Spread washed, well dried blueberries on the torte base, fill with mousse, and chill for 4 hours.