Cake with poppy seeds, orange cream and mascarpone – a dessert with divine taste!

Poppy orange cream and mascarpone cake’ is absolutely fantastic, it has 2 layers of poppy sponge, 2 layers of orange cream and a generous layer of mascarpone cream in the middle.

This cake will delight your taste buds with its delicate and divine taste, it is very tasty, with intense orange flavor, very tender appearance and excellent for various events or celebrations. We recommend you try this splendid cake with great contrast!

Ingredients for sponge cake

– 100 g of sugar

– 5 egg whites

– 50 g of poppy seeds

– 50 g of flour

– 30 g of powdered sugar

– 1 pinch of salt

– 1 pinch of lemon salt

Ingredients for orange curd

– 150 ml of orange puree

– 100 g of sugar

– 5 egg yolks

– 50 g of butter

– 1 teaspoon of flour

Ingredients for the cream

– 250 g of mascarpone

– 100 g of condensed milk

– 80 g of 25% cream

– 20 g of sugar

– 1 vanilla pod

Method of preparation

1. SpongeBob. Mix the flour, poppy seeds and powdered sugar with a whisk until smooth. Add the salt and lemon salt to the egg whites and beat the mixture, gradually adding the sugar. You should get a stable and aerated foam. Carefully fold in the flour and poppy seed mixture and mix. Put the obtained dough in a clean and dry baking form (you don’t need to grease it). Bake the sponge cake at 180 degrees for about 30-40 minutes, depending on the depth of the mold.

2. Orange curd. You can use fresh orange juice or puree the oranges in a blender, then pass the mixture through a sieve or cheesecloth. Add the other ingredients, except the butter, to the orange mixture and mix until smooth. Put the mass on low heat, stirring continuously, boil the cream until it has the consistency of thick cream. Take the custard off the heat, add the butter and mix until smooth, refrigerate the orange custard.

3. Check if the sponge cake is baked (do the toothpick test), let it cool in the form for about an hour. Then remove the sponge cake from the mold, cut it lengthwise and spread cold orange cream (curd) on both sides. Let the tops soak and prepare the mascarpone cream.

4. Prepare the cream: beat the cream with sugar. Beat the mascarpone with the vanilla seeds and condensed milk in a separate bowl. Add the cream to the mascarpone, mix and spread the tops with the cream.

5. Assemble the cake and cover it with the remaining cream, the orange cream may run out, but don’t worry, it will combine with the mascarpone and be even tastier. Refrigerate the cake for 30 minutes, then you can decorate it with chocolate pieces, sprinkle with poppy seeds or berries.

Did you like a recipe? Please write comment on a facebook