Base: Start by beating the egg whites until stiff peaks form, adding a pinch of salt to stabilize the mixture. It's important to use a clean and dry bowl to achieve the best texture. Once the egg whites start to firm up, gradually add the sugar in batches, continuing to mix until you get a glossy and firm meringue. This is the moment to be careful, as the consistency of the meringue will influence the final result. Gently fold in the sifted flour, melted and cooled butter, and the poppy seeds, mixing with a spatula in a delicate folding motion from bottom to top. This step is essential, as no leavening agents are used, and aerating the mixture is crucial to achieve a fluffy and fine base. Pour the mixture into a baking tray lined with parchment paper, making sure to level it evenly. Place the tray in a preheated oven at 180 degrees Celsius for about 15-20 minutes. The base is ready when it turns slightly golden and passes the toothpick test. After removing it from the oven, let it cool on a wire rack, then cut it in half horizontally.
Cheese Cream: To prepare the cream, start by hydrating the gelatin in 3 tablespoons of cold water. In another bowl, whisk the egg yolks with the sugar and cornstarch until the sugar is completely dissolved. Add the milk, then place the mixture over low heat, stirring continuously until it thickens. It's essential to be patient in this process, as the cream needs to become smooth and creamy. Once you achieve the desired consistency, remove from heat and add the vanilla essence and grated lemon zest. Incorporate the cottage cheese using a hand blender to achieve a fine texture. If you don't have a blender, it is recommended to pass the cream through a sieve to eliminate any lumps. Add the hydrated gelatin to the warm cream, stirring until completely dissolved. Let the cream cool to room temperature. Meanwhile, whip the cream and fold it into the cold cream, resulting in an airy and delicious mixture.
Line a tray with cling film, then place the first half of the base in the tray, spreading half of the cheese cream on top. Refrigerate to set. For the lemon curd, whisk the eggs with the sugar, cornstarch, lemon juice, and zest. Cook the mixture in a double boiler, stirring continuously until it thickens. Once you achieve a creamy consistency, remove from heat and add the butter, stirring until fully incorporated. Pour the lemon curd over the base with the already cooled cream, leveling it evenly. Add the remaining cheese cream and carefully place the other half of the base on top, gently pressing down. Let the cake chill for at least 2 hours before transferring it to a serving plate.
Glaze and Decor: To finish the cake, you have two options. You can glaze the cake with melted and cooled chocolate, letting it set, or you can portion it first and then glaze with chocolate, allowing it to drip over the edges of the cake. The same methods can be applied if you choose to use lemon curd instead of chocolate. For additional decoration, you can add pieces of candied lemon peel, which will provide a pleasant contrast both visually and in taste. Thus, the cake will become not only a delicacy but also a true feast for the senses.
Cheese Cream: To prepare the cream, start by hydrating the gelatin in 3 tablespoons of cold water. In another bowl, whisk the egg yolks with the sugar and cornstarch until the sugar is completely dissolved. Add the milk, then place the mixture over low heat, stirring continuously until it thickens. It's essential to be patient in this process, as the cream needs to become smooth and creamy. Once you achieve the desired consistency, remove from heat and add the vanilla essence and grated lemon zest. Incorporate the cottage cheese using a hand blender to achieve a fine texture. If you don't have a blender, it is recommended to pass the cream through a sieve to eliminate any lumps. Add the hydrated gelatin to the warm cream, stirring until completely dissolved. Let the cream cool to room temperature. Meanwhile, whip the cream and fold it into the cold cream, resulting in an airy and delicious mixture.
Line a tray with cling film, then place the first half of the base in the tray, spreading half of the cheese cream on top. Refrigerate to set. For the lemon curd, whisk the eggs with the sugar, cornstarch, lemon juice, and zest. Cook the mixture in a double boiler, stirring continuously until it thickens. Once you achieve a creamy consistency, remove from heat and add the butter, stirring until fully incorporated. Pour the lemon curd over the base with the already cooled cream, leveling it evenly. Add the remaining cheese cream and carefully place the other half of the base on top, gently pressing down. Let the cake chill for at least 2 hours before transferring it to a serving plate.
Glaze and Decor: To finish the cake, you have two options. You can glaze the cake with melted and cooled chocolate, letting it set, or you can portion it first and then glaze with chocolate, allowing it to drip over the edges of the cake. The same methods can be applied if you choose to use lemon curd instead of chocolate. For additional decoration, you can add pieces of candied lemon peel, which will provide a pleasant contrast both visually and in taste. Thus, the cake will become not only a delicacy but also a true feast for the senses.
Ingredients
Cream: -4 egg whites -1 pinch of salt -5 tbsp sugar -100 g flour -50 g melted and cooled butter -4 tablespoons poppy -4 tablespoons poppycrumbs Cream cheese: -1 sachet granulated gelatin (dr. Oetker, 10 g) -4 egg yolks -6 tablespoons sugar -2 tablespoons starch -200 ml milk -1 tablespoon vanilla essence -grated lemon zest, to taste -400 g cottage cheese, well drained -200 ml cream for whipped cream Lemon curd: -2 eggs -6 tablespoons sugar -2 tablespoons food starch - zest and grated rind of 3 lemons (to taste, you can use 2 or even 1 lemon) -50 g butter Frosting and decoration: -80 g chocolate + pieces of candied lemon peel (optional) or lemon curd and chocolate stars