Lemony poppy-seed cake with raspberry cream

Poppy-seed can come any time, in any form and amount. I can always be carried off my feet with poppy-seed. Especially when it's coupled with lemon. 

We had some leftover mascarpone and whippable cream from Mum's birthday cake so we invented that we bake something that she can take to her workplace as well to celebrate her b-day with her colleagues. I haven't baked anything for them for a long time what they remark quite often. :)

Since we didn't have ladyfinger at home, we couldn't make tiramisu. But we had frozen raspberry for the mascarpone, wuuuu how delicious it would be putting it on a special cake base...we were thinking, what kind of cake it could be....Mum said some choco-cocoa cake...I said brownie then...waaaa but it's too sweet....but what should it be then? 

On Monday I have uploaded to Nosalty (a Hungarian recipe website), my recipe of "Poppy-seed cake with cherry marmalade and lemon mousse", which had such a big success (within 12 hours 3.500 people checked it) that I was swooned by happiness. And this time the big idea came.  What would be if we baked the cake base for our raspberry cream. Yes, that's it!!!! This poppy-seed cake is simply brilliant, as it bakes in the oven, the flavour of poppy-seed and lemon mix can be felt all around the flat.  I honestly recommend this to everyone for one or....more trial.

I changed the orginial recipe a bit, you can see now: 

Hozzávalók (kb. 22cm-es tortaformához):

For the cake-base:

3 egg yolks
11 dkg butter
11 dkg sugar
11 dkg minced poppy-seed
11 dkg flour
1/2 tablespoon baking soda
1 lemon's zest
225 g plain yoghurt

For the cream: 

10 dkg mascarpone

2 dl cream

10 dkg castor sugar
1/2 small package of dr. Oetker Whip it!

2 handful of fresh or frozen raspberry + some for decoration

How to prepare the cake:

1. Preheat the oven to 180°C and butter a 22 cm round cake pan.

2. Mix the soft butter and sugar with a hand mixer in a big bowl within 2-3 minutes. Add the egg yolks one by one to the butter mixture.

3. In another bowl mix the flour with the poppy-seed, baking soda and lemon zest.

4. Add the yoghurt and poppy-seed - flour to the buttery mixture alternately. After we work together all the ingredients, pour it in the buttered cake pan and place in the preheated oven.

5. Bake the cake until it gets golden on the top and when you stick a knife or fork in it and the dough doesn't stick on it. It's worth to keep a check on it several times after 20 minutes. When it's ready, take out from the oven.

How to prepare the cream:

6. While the cake gets chill, let's prepare the cream for the top. Before using, put the whippable cream in the freezer for about 20 minutes (Believe me, it will be much easier to work with it in this way and with using the "Whip it!" you will get perfectly hard whipped cream for sure.). After 20 minutes take it out from the freezer, pour in a deep bowl and start to beat slowly with a hand mixer until it is foamy, then increase the speed. Add the dr. Oetker whip it! Be careful, and do not overbeat the cream. It is ready when you titl the bowl and the mixture does not slide around. When it's ready, grease the whipped cream on the top of our cake and put in the fridge.

7. In another bowl mix the mascarpone with the castor sugar, then the raspberry what you smash with the help of a fork before. When you mixed properly, add the whipped cream carefully, don't break the cream. When the raspberry cream is ready, grease the it on the top of our cake, decorate with fresh raspberry and put in the fridge.