Poppy seed cake with mascarpone

Ingredients

For the poppy seed biscuits:
• Lagoons: 150 grams
• water (for the poppy seeds)
• Egg: 4
• Sugar: 130 grams
• Mannan semolina: 2 tbsp
• Brans: 1 tbsp (I also added 2 tbsp of almond flour; the original doesn't have it, but I get a runny mass without it, but it probably depends on my ability to drain the water from the soaked poppy seeds well);
• baking powder: 1/4 teaspoon
For the biscuit topping:
• Orange liqueur or syrup: 25 millilitres (or rum or any other tasty liquid; water and sugar will do)
• Water: 1 tablespoon
For the cream:
• Mascarpone: 250 grams (ricotta or cream curd are also suitable)
• whipping cream: 150 grams
• Sugar: 2 tbsp
• vanilla sugar
• lemon juice: 2 tbsp

Recipe Directions

1. 1. First, the poppy seeds are covered with boiling water and left to swell for at least one hour.
2. 2. Then rinse off the water and grind the poppy seeds well.
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3. 3. Separate the egg yolks from the whites and whisk well with the sugar until white to increase the volume considerably.
4. 4. Stir in the poppy seeds, semolina, breadcrumbs and baking powder.
5. 5. Whisk the egg whites until stiff and carefully fold them into the poppy seed mixture.
6. 6. Bake in a preheated oven at 175 degrees for 45 minutes.
7. 7. After baking, cool completely and cut into 3 pieces.
8. 8. Mix the orange liqueur with water to baste the biscuits.
9. 9. For the cream, whisk the mascarpone at room temperature with the lemon juice, caster and vanilla sugar. Whip the well-chilled cream until stiff and gently fold it into the mascarpone.
10. 10. Place one sponge cake in a cake tin lined with baking paper (with the edges open), baste with syrup, top with a third of the cream (reserve a couple of tablespoons for the edges of the cake), then the sponge cake again, the basting, the cream, and do the same again.
11. 11. Allow to set at least overnight. Enjoy!