Lemon poppy seed cake
Description
The baked goods are simple and quick to prepare. For the cake, always bake the sponge cake in advance. You can do this 2–4 days before assembly. The sponge cake should rest in the refrigerator. During that time, moisture will spread evenly through it. When you slice it, it will crumble less and cut into thinner layers. Serve cold or slightly warm.
Instructions
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Step 1
To make the cake, prepare all the ingredients you need.
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Step 2
To make the sponge cake, combine the eggs with the sugar and start beating them, gradually increasing the mixer speed to maximum. Beat until the mixture is light and fluffy.
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Step 3
Gradually fold the sifted flour with baking soda into the eggs. Fold by hand with a whisk so the mixture stays light and airy.
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Step 4
Then stir in the poppy seeds.
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Step 5
Pour the prepared batter into a baking pan (18–22 cm in diameter) and place it in the oven, preheated to 180 degrees, for approximately 40–60 minutes. Be guided by your own oven.
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Step 6
The finished sponge cake will rise slightly and turn golden. Take it out of the oven. Cool it a little, then unmould it. When the sponge is completely cool, wrap it in plastic wrap and refrigerate overnight. It will rest and slice more cleanly.
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Step 7
To make lemon curd, squeeze the juice from a lemon. You should have 100 ml. If there isn’t enough, top up with water.
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Step 8
Remove the zest from the lemon and add it to the juice. Then add the sugar and starch. Mix and place over heat. Stirring, bring to a boil. The mixture will thicken.
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Step 9
Gradually pour the mixture into the bowl over the yolks. Mix everything right away so the yolks do not curdle.
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Step 10
Return to the heat and bring to a boil again. Stir constantly so nothing burns.
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Step 11
After it comes to a boil, take the saucepan off the heat and add butter. It will melt. Fold it into the curd right away.
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Step 12
Cover the finished curd with plastic wrap and cool completely.
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Step 13
We begin assembling the cake. Cut the sponge cake into 3 layers.
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Step 14
For the cream, combine 300 grams of heavy cream, 300 grams of cream cheese, and 3–4 tablespoons of powdered sugar. Whip everything into a thick cream.
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Step 15
The sponge layers can be soaked with sugar syrup or water. Place the first sponge layer and spread the cream over it, forming small raised edges along the sides. Then spread the lemon curd on top.
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Step 16
Assemble the cake like this. For straight sides, you can wrap it in acetate film and secure it with a cake ring. Refrigerate the cake for several hours so it can soak through and set.
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Step 17
For the outer finish, make the same cream. Smooth the cake on top and on the outside. Decorate the cake to your taste.
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Step 18
Delicious and aromatic lemon–poppy seed cake is ready!
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Step 19
Take out of the oven and serve warm or cooled.