Poppy seed cake with mascarpone cream

ingredients

375 g ground poppy seeds 75 g ground nuts 6 pcs room temperature eggs 160 g granulated sugar 1 packet vanilla sugar 1 tsp ground cinnamon 135 g white yoghurt 150 g butter 1 packet baking powder zest of one lemon

Cream

200 g room temperature butter 250 g Mascarpone 125 g cream cheese (mascarpone, Philadelphia, Lucina, …) 120 g sieved icing sugar 1 packet vanilla sugar cherry jam for spreading

progress

Excellent poppy seed cake, suitable for any occasion.

1.

Mix poppy seeds, nuts, lemon zest baking powder. Separate egg yolks from egg whites. Beat egg yolks with sugar until foamy. Add softened butter a little at a time and beat until combined. Progressively, at low speed, add yogurt and dry ingredients.

2.

In a bowl, beat the egg whites with a pinch of salt, when the cream is almost stiff add the vanilla sugar and beat. Carefully fold the snow into the poppy seed mixture. Bake in 2 tins for about 35 minutes at 180 degrees.

3.

Beat the butter with the icing sugar and vanilla sugar until fluffy and pale, add the mascarpone and cream cheese. Spread the jam over the crust, layer the cream, add another crust and brush with the remaining cream. Decorate according to your own imagination. Enjoy.