Cakes/ Seasonal

Poppy seed Lemon Layer Cake

Name: Poppy seed Lemon Layer Cake
Yield: 10 - 12
Ingredients: CAKE:; 4 eggs; 4 Tbsp hot water; 100 g sugar; a pinch of salt; 100 g flour; 60 g cornstarch; 2 tsp baking powder; 3 Tbsp poppy seed; LEMON CURD:; 110 g butter; 110 g of sugar; 120 ml lemon juice (2 lemons approx.); Zest of 1 organic lemon; 4 egg yolks; CREAM:; 500 g Quark; 250 g Mascarpone; 150 g Lemon Curd; DECORATION:; 1 handful smarties; Chocolate figure; Food coloring paste in green and yellow (optional); Limoncello (optional)

Urgent call to citrus lovers and light cakes !!! This is your cake !! A cake light like a feather, without a drop of fat and a cream of an exquisite taste, soft and refreshing, you will not believe it but it does not have even a gram of butter. Looking for something light, sweet and delicious, here is your cake 🙂

Oh my God, I almost did not write my second Easter recipe! Here I am, again poking keys from a hotel room. But what are we going to do, since I had the photos already made, I can not let it go, I have to post it. So I have to find a little spot in my holidays for writing.

The idea was to make it as a proposal for an “Mona de Pascua”, which are the cakes decorated with chocolate figures that we eat in Catalonia on Easter Monday. Normally they are given to the children, that’s why it has a decoration like that, a bit childish and also goes with a surprise inside (yes, yes, more chocolate …)

But well, for all areas where there is no tradition of this “Mona”, you can do the same cake for these Easter holidays. And if not during any time of year. I assure you that it is going to surprise you, I admit that I am mainly enchanted with this cream. It is super light but at the same time has a very dense consistency that works great for frosting and filling cakes.

And those who bake often know that this sounds almost impossible if they are not cream with butter, ganache type chocolate or creams added gelatine. Well, this one is really hard and does not have any of those ingredients. With only 3 (yes, only 3) and no added sugar you will have the best lemon cream you have ever tasted !!

It is also so fresh and light that you want to eat simply with a spoon!! And today you may have noticed that Rupert is not there, the clever guy is on holidays … But he has left his bunnies friends in his position as responsible for posing for the photos.

Have you noticed by the way the rabbit in my pretty cake stand? Isn’t cute? But the guy is really fit huh? It holds the whole cake with his legs, hahaha. Well, enough nonsense for today, I leave you with the recipe not without wishing you a very good Easter to everyone who read me !!!

Print Recipe

Poppy seed Lemon Layer Cake

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Serves: 10 - 12

Cooking Time: 35 min. Total: 1h 25 min

Ingredients

CAKE:
4 eggs
4 Tbsp hot water
100 g sugar
a pinch of salt
100 g flour
60 g cornstarch
2 tsp baking powder
3 Tbsp poppy seed
LEMON CURD:
110 g butter
110 g of sugar
120 ml lemon juice (2 lemons approx.)
Zest of 1 organic lemon
4 egg yolks
CREAM:
500 g Quark
250 g Mascarpone
150 g Lemon Curd
DECORATION:
1 handful smarties
Chocolate figure
Food coloring paste in green and yellow (optional)
Limoncello (optional)

Instructions

Preheat the oven to 160º C. Grease two pans of 16 cm in diameter, of each cake you can make two layers. If you do not have pans so small, you can use a larger one and bake the whole dough at a time if you want.

Put eggs in the blender bowl with sugar, salt and hot water. Beat using the whisk attachment for about 10 minutes at medium high speed until the mixture whitens and becomes very frothy.

Sift the flour with the cornstarch and yeast and add it to the egg mixture in the form of rain. Add the poppy seeds and mix by hand using a spatula in gentle and wrapping movements until there are no lumps of flour.

Bake for about 40 minutes, in any case, check that a toothpick comes out dry by punching the cake in the center before removing it from the oven. Cool completely on a rack

To prepare the Lemon Curd, heat in a saucepan over low heat the butter sugar, stirring occasionally until the butter melts. Add the juice and lemon zest. And then the eggs.

Without removing from the heat, beat non-stop for 5 minutes with the electric hand mixer at very low speed with the whisk attachment, or if you do not have it handy and with a lot of patience. It should be a very fine cream that when it cools thickens a little more. Fill a jar with the lemon curd and let it cool completely before using.

Prepare the cream by mixing the quark with lemon curd for 1 minute. Add the mascarpone and beat another minute. Separate the cream into 2 equal parts. Reserve one half for the cover and separate the rest again in 2 parts to dye one of the yellow and the other part of green.

Cut the biscuits into 4 equal layers. Using a round cookie cutter about 5 cm in diameter, drill a hole in the center of 3 of the 4 layers of sponge cake. Place one of the layers with hole in the base, cover with green cream, place another layer with hole, cover with yellow cream and place the third layer with hole. If you want you can soak with Limoncello (lemon liqueur) the layers of sponge cake to make them more fluffy.

Check that they are perfectly aligned and stuffed in a hole in the center of the cake with the smarties, easter eggs or the treats that you like. Create another layer of green cream and place the last layer of sponge cake to cover. Frost the cake with a thin layer of the white cream and refrigerate for about 30 minutes. Finish frosting with the rest of the cream and garnish to taste.

Notes

If you do not want to use Limoncello to drink the sponge cake because you do not drink alcohol or because it is for children, I recommend replacing it with a simple syrup. But in any case it is advisable to soak this cake, since the poppy seeds make it a little dry.