Prajitura cu mac, branza si lamaie, cremoasa si racoritoare

Why You’ll Love This Recipe

This cake is a true balance of flavors: nutty poppy seeds, velvety cream cheese, and tangy lemon curd. It’s light yet satisfying, making it perfect for any occasion from family gatherings to festive celebrations. The layers create an elegant presentation, while the refreshing taste ensures it won’t feel overly heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the sponge:

• 4 egg whites

• 5 tablespoons sugar

• 1 packet vanilla sugar

• 100 g flour

• 50 g melted butter

• 4 tablespoons ground poppy seeds

• 1 pinch of salt

For the cheese cream:

• 4 egg yolks

• 200 ml milk

• 30 g cornstarch

• Zest of 1 lemon

• 1 tablespoon vanilla extract or 2 packets vanilla sugar

• 400 g cottage cheese or farmer’s cheese (well drained)

• 1 packet granulated gelatin (10 g)

• 6 tablespoons sugar

• 200 ml heavy cream (well chilled)

For the lemon cream (lemon curd style):

• 2 whole eggs

• Juice and zest of 2–3 lemons (depending on desired tartness)

• 40 g cornstarch

• 6 tablespoons sugar

• 50 g butter

For the glaze and decoration:

• 80 g chocolate

• Candied lemon peel

Directions

1. Make the sponge base: Whip egg whites with salt until foamy. Gradually add sugar and vanilla sugar, beating until stiff peaks form. Gently fold in poppy seeds, flour, and melted butter, taking care not to deflate the mixture. Spread into a lined 26×20 cm pan and bake at 180°C for 15–20 minutes, until golden and a toothpick comes out clean. Cool completely, then cut in half horizontally.

2. Prepare the cheese cream: Hydrate gelatin in 3 tablespoons cold water. In a saucepan, whisk together egg yolks, sugar, cornstarch, and milk. Cook over low heat, stirring constantly until thickened. Remove from heat, stir in lemon zest and vanilla, then blend in the cheese until smooth. Stir in gelatin while the mixture is still warm, then let cool. Whip the cream to soft peaks and fold into the cooled cheese mixture.

3. Make the lemon cream: In a saucepan, whisk eggs, sugar, cornstarch, lemon juice, and zest. Cook gently, stirring, until thickened. Remove from heat and stir in butter until smooth. Let cool slightly.

4. Assemble the cake: Place one sponge half in the pan or on a serving tray. Spread half the cheese cream on top, then chill briefly. Add the lemon cream as the next layer, spreading evenly. Top with the remaining cheese cream and place the second sponge layer on top, pressing gently. Chill for 1 hour.

5. Glaze and decorate: Melt chocolate and drizzle over the cake. You can either glaze the whole cake before slicing or cut into pieces first and then drizzle for a more elegant look. Decorate with candied lemon peel. Serve well chilled.

Servings and timing

Servings: 12
Prep time: 3 hours
Cook time: 30 minutes
Total time: 3 hours 30 minutes

Variations

• Replace lemon with orange or lime for a different citrus flavor.

• Add a layer of fresh raspberries or blueberries between the creams for extra freshness.

• Use ricotta instead of cottage cheese for a smoother texture.

• Dust with powdered sugar instead of chocolate glaze for a lighter finish.

• Add almond extract to the sponge for a nutty undertone.

Storage/Reheating

• Store covered in the refrigerator for up to 4 days.

• This cake is not suitable for reheating, as it contains delicate cream layers.

• For longer storage, freeze individual portions (without chocolate glaze) for up to 2 months. Thaw in the fridge overnight.

FAQs

Can I use ricotta instead of cottage cheese?

Yes, ricotta works well and gives a creamier texture to the filling.

How do I prevent the sponge from deflating?

Fold ingredients gently into the beaten egg whites, and avoid overmixing.

Is this cake very tart?

With 3 lemons, the lemon cream is quite tangy. You can reduce to 2 or even 1 lemon if you prefer it milder.

Can I make this cake ahead of time?

Yes, it’s actually better made a day ahead to allow the flavors to meld and the layers to set.

What can I use instead of gelatin?

Agar-agar can be used as a vegetarian substitute, though it sets firmer.

Can I skip the lemon curd layer?

Yes, but the lemon cream adds brightness and balances the richness of the cheese layer.

How do I get clean slices?

Chill the cake well and use a sharp knife dipped in hot water, wiping between cuts.

Can I make this cake gluten-free?

Yes, substitute the flour in the sponge with a gluten-free blend.

Why does the whipped cream need to be very cold?

Cold cream whips better and holds its structure, preventing separation.

Can I add chocolate inside the cake layers?

Yes, finely chopped dark chocolate or chocolate chips can be folded into the cheese cream for added flavor.

Conclusion

This poppy seed, cheese, and lemon cake is an elegant, refreshing dessert that combines light sponge, creamy cheese filling, and tangy lemon curd into a perfectly balanced treat. With its beautiful layers and fresh taste, it’s a standout cake for any celebration or special occasion.

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