For the filling, soak gelatine in cold water. Mix mascarpone, 200 ml eggnog and sugar. Squeeze out the gelatine and dissolve over low heat. Stir in 4 tablespoons of mascarpone cream, then stir into the remaining cream. Chill the cream briefly. Beat 250 g of the cream until stiff and fold into the gelling cream.
Halve the sponge cake horizontally. Place a cake ring around the bottom layer. Spread the cream on the base and cover with the top layer. Chill the cake for at least 3 hours.
Remove cake ring. To decorate, whip the remaining cream until stiff and spread it all over the cake, spreading the cream over the surface like a cloud. Scatter 2 tablespoons of poppy seeds around the edge of the cake and spread 4 tablespoons of eggnog over the surface.
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