Norwegian lemon cream cake

Ingredients for 1 servings:

• 50 ml milk
• 40 g poppy seeds
• 225 g butter, room temperature
• 170 g sugar
• 3 m.-sized eggs
• 270 g wheat flour
• 2 ½ tsp baking powder
• 1 tsp vanilla sugar
• 2 tbsp lemon juice
• 250 g butter, room temperature
• 200 g powdered sugar
• 2 tsp vanilla sugar
• 300 g cream cheese, e.g., Philadelphia
• 2 tbsp lemon juice
• 2 tsp lemon zest
• some fat for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 25 minutes

very tasty lemon cream, moist and fluffy, with poppy seeds, for a 26 cm or 28 cm springform pan

Sprinkle the poppy seeds into a small bowl and pour over the milk. Let it swell for a good 30 minutes. Set the oven to 175°C (top/bottom heat). Cream the butter and sugar until creamy. Gradually beat the eggs into the cream. Continue beating vigorously while adding the eggs, pressing the cream down from the edges with a spatula. Now, in a separate bowl, mix all the dry ingredients (flour, baking powder, and vanilla sugar) and stir half of the dry mixture into the cream. Now stir the poppy seed-milk mixture and the lemon juice into the cream, followed by the rest of the dry ingredients until the batter is smooth. Lightly grease a 26 cm / 28 cm springform pan and pour in the batter, smoothing the surface. Place the pan in the center of the oven and bake the cake at 175°C (top/bottom heat) for approximately 45-50 minutes. Baking times can vary slightly between different types of ovens, so do a simple test using a wooden or metal skewer. If the skewer comes out dry and shiny, the cake is done. Allow the cake base to cool. For the cream, beat the butter, icing sugar, and vanilla sugar until light and fluffy. Add the Philadelphia cheese, lemon juice, and lemon zest and continue beating quickly. Caution: Stop beating as soon as the cream reaches a good consistency. Otherwise, the cream will become crumbly and fall apart. Chill the lemon cream in the meantime. Cut the cake base into two layers. Place the bottom layer in the cake tin, using a cake ring or the ring of the springform pan as support. Spread a generous layer of lemon cream on top and carefully press the second layer onto it. Remove the cake ring or the springform pan. Spread the remaining cream on and around the cake using a long knife. Place the cake in the fridge for 30 minutes! Decorate the cake as you wish, e.g. B. with edible flowers, and garnish.