Poppy seed eggnog cake with mascarpone recipe

Ingredients :

3 eggs (M)
120g sugar
1 packet of vanilla sugar
75g flour
25 g cornstarch

2 teaspoons of baking soda
50 g + 2 tbsp ground poppy seeds
2 tsp grated organic lemon peel
4 sheets of gelatin

250g mascarpone
200 ml + 4 tbsp eggnog
60g sugar
500g whipped cream

Preparation:

Separate the eggs for the sponge cake. Beat the egg whites and 3 tablespoons of cold water until very stiff. Finally, sprinkle in the sugar and vanilla sugar while stirring constantly. Stir in egg yolks. Mix the flour, cornstarch and baking powder, sieve into the egg mixture and fold in carefully. Fold in 50 g poppy seeds and lemon peel.

Pour the mixture into a springform pan (26 cm ø) lined with baking paper on the bottom and smooth it out. Bake the sponge cake in a preheated oven (electric stove: 180 °C, fan oven: 160 °C, gas: level 2) for approx. 25 minutes. Allow the sponge cake to cool slightly in the mold, remove it from the mold and allow it to cool completely.

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