Mascarpone-curd cheese poppy seed cake
For the cake
160 g túró (curd cheese)
160 g mascarpone
50 g granulated sugar
130 g condensed milk
50 g ground poppy seeds
a little oil to cover the cake tin
For the lemon cream
1 unwaxed lemon, zest and juice
25 g cubed butter
3 egg yolks
Pre-heat the oven to 160°C. Line a 23-cm diameter cake tin with baking paper and wipe the bottom and the sides with a little oil. Sprinkle the inside of the cake tin with the ground poppy seeds. Pour out those that don’t stick and set aside for the cake.
Cream the eggs and sugar until light and fluffy, add in the broken-up curd cheese, mascarpone, condensed milk and remaining ground poppy seeds. Mix the ingredients thoroughly, then pour into the tin lined with poppy seeds and bake in a hot oven for about 40 minutes until it’s ready. It’s done when the centre still wobbles a little but is not runny. After leaving to rest for 20-30 minutes, carefully cut around it and turn out onto a plate so the bottom is facing upwards. Put it back into the form and leave to cool.
While the cake is cooling, make the lemon cream. Boil water in a pan into which fits a heat-resistant bowl that you will make the cream in. Put the butter and egg yolks into the bowl and whisk constantly over simmering water to thicken to a cream. Add the lemon juice and grated zest, then take off the steam after one or two minutes and leave to cool but stir frequently. When it has cooled a little, pour over the top of the cake. Cover tightly with cling film and leave to rest overnight in the fridge.
Slice and enjoy the next day.