Poppy seeds are a special ingredient that brings a distinct flavor and pleasant texture to any dish. We start by soaking them in milk, allowing them to absorb the flavors for two hours. This step is essential as it will provide additional moisture and enhance their flavor. Once the infusion time has passed, we move on to preparing the base, a staple of this delicious recipe.
We begin by preheating the oven to a medium temperature of 375°F (about 190°C). In a large bowl, we sift the flour, mixing it with salt and baking powder. This step helps to aerate the flour, ensuring a fluffy base. In another bowl, the butter is creamed with sugar until it becomes a light and homogeneous mixture. Then, we start adding the soaked poppy seeds alternately with the flour. This will allow the ingredients to blend well, bringing a delicious poppy flavor and a fine texture.
After incorporating all the dry and wet ingredients, we add lemon essence, which will provide a note of freshness. Finally, the beaten egg whites will be gently folded in to maintain the aeration of the mixture. We pour the resulting mixture into a greased pan, optionally lined with baking paper. We bake the base for 20-25 minutes, testing with a toothpick to ensure it is perfectly cooked. After baking, we let the base cool on a wire rack.
While the base cools, we start preparing the cream. The egg yolks are beaten with sugar until frothy, then combined with lemon pudding. It is important to add gelatin and milk, stirring continuously to avoid lumps. This mixture is placed on the heat, stirring constantly until it begins to thicken. Once it reaches the desired consistency, we let it cool, being careful to stir occasionally.
When the cream is just slightly warm, we add the butter and place it in the fridge to set. The cooled base is cut horizontally into three layers, and each layer is filled with the delicious cream. For the ganache, the chocolate is melted in a bain-marie, and the cream is heated until it starts to bubble. They are then combined, whisking to achieve a smooth texture. This cream is left in the fridge for 24 hours to harden.
When working with this ganache, it is recommended to use a wide-bladed knife, which should be dipped in hot water for easier handling. This way, the cream will spread evenly without requiring too much effort. Once the cake is assembled, we can decorate it according to our preferences, adding a touch of creativity. This recipe is not just a dessert but a true culinary experience that will impress any guest.
We begin by preheating the oven to a medium temperature of 375°F (about 190°C). In a large bowl, we sift the flour, mixing it with salt and baking powder. This step helps to aerate the flour, ensuring a fluffy base. In another bowl, the butter is creamed with sugar until it becomes a light and homogeneous mixture. Then, we start adding the soaked poppy seeds alternately with the flour. This will allow the ingredients to blend well, bringing a delicious poppy flavor and a fine texture.
After incorporating all the dry and wet ingredients, we add lemon essence, which will provide a note of freshness. Finally, the beaten egg whites will be gently folded in to maintain the aeration of the mixture. We pour the resulting mixture into a greased pan, optionally lined with baking paper. We bake the base for 20-25 minutes, testing with a toothpick to ensure it is perfectly cooked. After baking, we let the base cool on a wire rack.
While the base cools, we start preparing the cream. The egg yolks are beaten with sugar until frothy, then combined with lemon pudding. It is important to add gelatin and milk, stirring continuously to avoid lumps. This mixture is placed on the heat, stirring constantly until it begins to thicken. Once it reaches the desired consistency, we let it cool, being careful to stir occasionally.
When the cream is just slightly warm, we add the butter and place it in the fridge to set. The cooled base is cut horizontally into three layers, and each layer is filled with the delicious cream. For the ganache, the chocolate is melted in a bain-marie, and the cream is heated until it starts to bubble. They are then combined, whisking to achieve a smooth texture. This cream is left in the fridge for 24 hours to harden.
When working with this ganache, it is recommended to use a wide-bladed knife, which should be dipped in hot water for easier handling. This way, the cream will spread evenly without requiring too much effort. Once the cake is assembled, we can decorate it according to our preferences, adding a touch of creativity. This recipe is not just a dessert but a true culinary experience that will impress any guest.
Ingredients
3/4 cup mac (175 gr mac) 1 cup milk (250 ml milk) 2 cups flour (350 gr flour) 1/4 teaspoon salt 2 teaspoons baking powder 2/3 cup butter (160 gr butter) 1 1/2 cup sugar (350 gr sugar) 1 tablespoon lemon extract (essence) 4 egg whites beaten to stiff peaks Cream 1 lemon pudding (the kind that is cooked, not instant) 4 egg yolks sugar to taste 400 ml milk 1 packet gelatin 200 gr butter Ganache 185 gr white chocolate 65 ml whipped cream