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Prajitura cu mac, branza si lamaie, cremoasa si racoritoare

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A layered dessert combining fluffy poppy seed sponge, creamy cheese filling, and tangy lemon curd, finished with chocolate glaze and candied lemon peel. Refreshing, elegant, and indulgent.

  • Author: Tina
  • Prep Time: 3 hours
  • Cook Time: 30 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking & Layering
  • Cuisine: European
  • Diet: Vegetarian

Ingredients

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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

Instructions

  1. Preheat oven to 180°C (350°F). Line a 26×20 cm baking pan.
  2. Sponge: Beat egg whites with salt until foamy, then gradually add sugar and vanilla sugar until stiff peaks form. Fold in poppy seeds, flour, and melted butter gently. Spread in pan and bake 15–20 min until golden. Cool completely and slice horizontally into 2 layers.
  3. Cheese Cream: Bloom gelatin in 3 tbsp cold water. Whisk egg yolks, sugar, cornstarch, and milk in a saucepan. Cook over low heat, stirring until thick. Remove from heat, add lemon zest, vanilla, and cheese. Stir in gelatin while warm. Cool. Whip cream to soft peaks and fold into mixture.
  4. Lemon Cream: Whisk eggs, sugar, cornstarch, lemon juice, and zest in a saucepan. Cook gently, stirring until thick. Remove from heat and stir in butter. Cool slightly.
  5. Assemble: Place one sponge half on tray. Spread half cheese cream, chill briefly. Add lemon cream, then the remaining cheese cream. Top with second sponge. Chill 1 hr.
  6. Glaze: Melt chocolate and drizzle over cake. Decorate with candied lemon peel. Chill and serve.

Notes

  • Fold sponge batter gently to prevent deflation.
  • Lemon cream can be adjusted for tartness by reducing lemons.
  • Best made a day ahead so flavors meld and layers set.
  • Use ricotta instead of cottage cheese for a creamier filling.

Nutrition

Find it online: https://cheftinaskitchen.com/prajitura-cu-mac-branza-si-lamaie-cremoasa-si-racoritoare/