Poppy seed cake with a light cream

Method

1. 130g of animal butter cut into smaller pieces. Add 40g of powdered sugar. Whisk together until the mixture turns pale. Gradually, one by one, add 5 yolks. After all the yolks have been mixed in, whisk the mixture until foamy. Add the finely grated zest of one small orange. Wash the orange thoroughly beforehand. Mix briefly. Pour 5 egg whites into a larger bowl. Add a pinch of salt.
   ▶ watch in the video (0:40)
2. Start beating at medium speed of the mixer. After large bubbles form, increase the speed of the mixer. Gradually add 80g of fine granulated sugar. Whip until snow is stiff. Sift 80g of plain flour in advance. Sift 10g of baking powder into the flour through a sieve. Add 170g of ground poppy seeds. Poppy seeds are tastiest when freshly ground.
   ▶ watch in the video (1:58)
3. Gradually fold the dry ingredients and the whipped egg whites into the butter base, alternating between the two in several additions. Mix slowly. The dough should remain light and airy. Line a 20 x 30cm pan with baking paper. Pour the dough into it and spread evenly. Bake in a preheated oven at 180°C / 30 to 35 minutes until golden brown. After baking, let the cake cool in the pan.
   ▶ watch in the video (2:58)
4. Once cooled, remove it from the pan and remove the baking paper. Cut it lengthwise into two, if possible equal parts. But I don't always succeed. We’ll prepare a very simple, pleasantly creamy filling that’s sure to surprise you. We will cool the bowl and the ingredients in advance. We will put 250g of mascarpone cheese in the bowl. We will add 200g of sour cream. Use the 30% kind. It is thick and lightly creamy.
   ▶ watch in the video (4:36)
5. We will sprinkle two heaping tablespoons of powdered sugar, to taste. We will add 20g of vanilla sugar and whisk until all the ingredients are combined. It will take no more than 3 minutes and the filling is ready. We will put the bottom sheet in a clean pan and close the pan. We will spread the cream evenly on the sheet. We will cover it with the second sheet and press it gently.
   ▶ watch in the video (5:19)
6. We will put the cake in the refrigerator and let it set. It is best sliced ​​and tastes best the next day. The layers come together nicely, the crust softens and the filling holds its shape. Cut the cake with a sharp knife warmed in hot water. You can decorate the cake with powdered sugar or whipped cream. Pour 180 ml of 33% animal cream into a glass container and start whipping with a hand mixer.
   ▶ watch in the video (6:08)
7. While whipping, sweeten it with powdered sugar to taste and whip until stiff. The cream, sugar and glass container must be well chilled - this will make the whipped cream firm and keep its shape for a long time even without stiffeners. To make it beautifully fluffy, whip it only at slightly higher speeds. Put the finished whipped cream in a pastry bag with a decorative tip and pipe it onto the cakes.
   ▶ watch in the video (7:05)
8. Finally, sprinkle it lightly with poppy seeds and you can taste the cake. I look forward to seeing you again next time and wish you many happy sweet moments.
   ▶ watch in the video (7:37)