Mascarpone cream:

You’ll need:

Mascarpone, 250 g;

Eggs, 3 (separate yolks and whites);

Sugar, 60 g;

Vanilla extract, half a teaspoon/1 teaspoon liqueur.

Pour the egg whites and 30 g of sugar into a bowl and beat until stiff. In another bowl, pour the egg yolks to which you will add the mascarpone and the remaining 30 g of sugar. Knead well and then add the beaten egg whites. Stir and add the vanilla or liqueur. Stir gently again.

Set aside.

Ingredients

• 00 flour, 60 g;
• Almonds (already peeled), chopped, 250 g;
• Poppy seeds, 60 g and to taste for decoration;
• Butter, 120 g;
• Milk, half a glass;
• Eggs, 4 (separate yolks and whites);
• Sugar, 2 full tablespoons;
• Baking powder, 1 sachet;
• Grated lemon zest;
• Mascarpone cream, 300 g.

Preparation

Preheat the oven to 180°C.

As with the preparation of the mascarpone cream, you will need two bowls.

In the first bowl, beat the egg whites with the sugar, beating well until they are almost whipped.

In the second bowl, add butter and sugar and when you have obtained a certain frothing, add the egg yolks, one at a time, working after each yolk. Add the flour, baking powder, grated lemon zest, chopped almonds and milk.

Incorporate the two processes and finally add the poppy seeds. Mix everything together.

Prepare the pan by buttering and flouring it. Pour in the mixture, level and bake at 180° for 35/40 minutes.

Remember that every oven is different, so after the first 25/30 minutes, check the cooking and adjust accordingly.

Once ready, take the cake out of the oven and let it cool. As a last step, all you have to do is spread a nice layer of mascarponata cream on top and sprinkle the poppy seeds on top.

Happy tasting!