Poppy seed cake with cheese and lemon

Name: Poppy seed cake with cheese and lemon - Anica L.
Ingredients: Base 8 egg whites 10 tablespoons sugar 200 g chicken 100 g butter 8 tablespoons ground poppy seeds 1 pinch of salt Cheese cream 4 egg yolks 200 ml milk 2 tablespoons fine starch zest of 1 lemon 1 teas

Dessert - Poppy seed cake with cheese and lemon by Anica L. - Recipia

Lemon Poppy Seed Cake with Cream Cheese: a delightful treat with refined layers of flavor, perfect for moments of indulgence or to impress your guests. This recipe is not just a simple combination of ingredients; it's a savory journey where each layer contributes to an unforgettable culinary experience. Preparation time: 30 minutes Baking time: 40 minutes Cooling time: 1 hour Total: 2 hours 10 minutes Servings: 12 Ingredients: For the base: - 8 egg whites - 10 tablespoons of sugar - 200 g flour - 100 g butter (melted) - 8 tablespoons of ground poppy seeds - A pinch of salt For the cream cheese filling: - 4 egg yolks - 200 ml milk - 2 tablespoons of cornstarch - Zest of 1 lemon - 1 teaspoon of vanilla extract - 250 g mascarpone cheese - 1 packet of gelatin - 6 tablespoons of sugar - 200 ml heavy cream For the lemon curd: - 2 whole eggs - Juice of 3 lemons - 2 tablespoons of cornstarch - 6 tablespoons of sugar - 50 g butter For the glaze: - 100 g quality milk chocolate - 50 g butter - 50 ml cream - 1 tablespoon of powdered sugar - 1 tablespoon of oil Instructions: Step 1: Preparing the base Start by preheating the oven to 180 degrees Celsius. In a large bowl, use a mixer to beat the 8 egg whites with a pinch of salt until frothy. Gradually add the 10 tablespoons of sugar, continuing to mix until you achieve a stiff, glossy meringue. This step is crucial for giving the cake a light and airy texture. In another bowl, combine 4 tablespoons of ground poppy seeds, 100 g of melted butter, and 200 g of flour. Slowly add this mixture to the meringue, using a spatula to fold in the ingredients with vertical motions to avoid losing the air from the egg whites. Pour the mixture into a baking tray lined with parchment paper and bake for 20 minutes. Repeat the same procedure for the second layer. Step 2: Preparing the cream cheese filling While the bases are baking, you can prepare the cream cheese filling. In a saucepan, whisk the 4 egg yolks with 6 tablespoons of sugar and 2 tablespoons of cornstarch. Gradually add 200 ml of milk, then place the saucepan over medium heat. Stir continuously until the mixture thickens. Once thickened, remove the saucepan from the heat and add the vanilla extract and lemon zest. Let it cool slightly. In a separate bowl, place the mascarpone cheese and the gelatin (which has been hydrated according to the package instructions). When the cream cheese mixture is warm, fold it into the mascarpone mixture. Once it has cooled completely, whip the heavy cream and gently fold it into the cream cheese. Step 3: Preparing the lemon curd To add a fresh and tangy flavor, prepare the lemon curd. Beat the 2 whole eggs with 6 tablespoons of sugar and 2 tablespoons of cornstarch. Add the juice of the 3 lemons and the zest of 1 lemon, then place the mixture over heat. Cook until thickened, stirring constantly. When ready, remove from heat and incorporate the diced butter, stirring until completely melted. Step 4: Preparing the glaze To give the cake an elegant finish, prepare the glaze. In a double boiler, melt the chocolate along with the butter. Once melted, remove from heat and add 50 ml of cream, 1 tablespoon of powdered sugar, and 1 tablespoon of oil. Stir well until you achieve a smooth and glossy glaze. Step 5: Assembling the cake On a serving platter, place the first layer of base. Spread half of the cream cheese filling and refrigerate for 15 minutes. After that, add the lemon curd and the remaining cream cheese filling, then carefully place the second layer on top, pressing down gently. Refrigerate for 30 minutes to set. Finally, pour the chocolate glaze over the cake, allowing it to drip slightly over the edges. Let it cool in the refrigerator for at least an hour before cutting the cake into small portions. Serving suggestions: Lemon Poppy Seed Cake pairs wonderfully with a cup of citrus tea or a glass of prosecco. The tangy flavor of the lemon will perfectly complement the sweetness of the chocolate and cheese. Practical tips: - Make sure all ingredients are at room temperature before use for better integration. - If you don't have ground poppy seeds, you can use whole poppy seeds, but be sure to grind them before using to release their flavor. - You can also add a pinch of nutmeg or cinnamon to the base for an extra hint of flavor. - If you prefer a more intense lemon flavor, you can add more juice to the lemon curd. Frequently asked questions: 1. Can I use cottage cheese instead of mascarpone? Yes, but you will need to blend it well to achieve a smoother texture. 2. How can I store the cake? It keeps well in the refrigerator in an airtight container for 3-4 days. 3. What can I do with the leftover lemon curd? You can use the lemon curd on toast, in yogurt, or as a filling for other desserts. This cake is not just a treat for the taste buds, but also a true culinary work of art. Whether you make it for a special occasion or simply to pamper your family, it will surely be appreciated by all who taste it!

Category: Dessert Author: Anica L. Views: 1 Date: 04.10.2024

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