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300 g of natural yogurt at room temperature
100 g sour cream 12%
grated lemon peel
280 g of cake flour
2 spoons of baking powder
WHITE CHOCOLATE Icing
100 g of white chocolate
100 ml whipping cream 30%
PREPARATION:
1 cup = 250 ml.
All ingredients for the cake should be at room temperature. Line a 24 cm diameter cake tin with baking paper.
Sift the flour together with the baking powder into a bowl. Beat the eggs together with sugar and vanilla sugar until light and fluffy (approx. 8 minutes). Then reduce the mixer speed and slowly add the melted butter. Then add poppy seeds, yogurt, cream, lemon zest and mix gently with a spatula or spoon.
Add the flour and mix again until combined (no longer). Pour into a form and bake at 170ºC for approx. 50 – 60 minutes until the so-called dry stick. We take it out and leave it to cool.
Heat the cream vigorously and add chocolate pieces. Stir until dissolved and pour over the top of the cake. Decorate with orange peel and poppy seeds.
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