150 g of whole grain flour
50 g of oat flakes
90 g of butter (room temperature)
50 g of icing sugar
10 g of poppy seeds
1 egg yolk
250 g of mascarpone (in Czech tvaroh)
200 ml of whipping cream
70 g of caster sugar
100 ml of lemon juice
3 sheets of gelatine
100 ml of lemon juice
50 g of caster sugar
2 sheets of gelatine
Mix all ingredients together to form a dough. The cake form could be lightly greased in advance. Roll the dough with the rolling pin into 7 mm thickness and first lay the bottom layer, then one by one lay additional layers in the cake form.
Bake for appx 15 minutes at 160 C, increased to 180 C at the end. After taking the cake from the oven, cool before filling with the cheese.
When the base of the cake has cooled, you can start to prepare the cheese filling. First put lemon juice and caster sugar into a pot and heat the mixture to the boiling point. The sugar will melt and after that add sheets of gelatine while off the heat. Mix well and set aside to cool a little. Meanwhile whip the cream. After the lemon juice has cooled a little, start adding it into the cheese and mix with the spatula slowly but thoroughly. At the end, mix the whipped cream and again slowly combine together. Pour the mixture into the baked cake and keep in the fridge for appx. 2 hours to cool and solidify.
The last part of the cake – the gelatine topping – should begin to be prepared only in the phase when the cheese on the cake is mostly solid to avoid mixing the two layers. Start as previously by heating the lemon juice and dissolving sugar in it. When the mixture starts boiling, remove it from the heat and add the gelatine sheets. Set aside for a bit to cool before pouring onto the cake. The gelatine will cool while still in a semi-liquid state when you start pouring it on the top of the cake using the spoon. Sprinkle the lemon zest into the semi-liquid gelatine and set aside for another 2 hours to make sure it is completely solid.
The cake has a very strong lemony aroma with typical sweet sour taste which you can further increase by using lime instead of lemon.
Photos: Martina Advaney
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