Ingredients
- 24 cm cake tin
Sponge
- 5 eggs
- 150 g sugar
- 100 g dry ground poppy seeds
- 115 g wheat flour
- 1 full tsp baking powder
- 100 ml oil
Cream
- 250 g mascarpone (chilled)
- 400 g heavy cream (chilled)
- 2 tbsp powdered sugar
Chocolate glaze
- 100 ml heavy cream (30%)
- 100 g dark chocolate (70%)
- orange 50% filling Lauretta
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Preparation
- Separate the egg whites from the yolks.Beat the egg whites until stiff, gradually adding the sugar toward the end.Add the egg yolks and mix gently, then slowly pour in the oil while mixing.
- In a bowl, combine the flour, baking powder and ground poppy seeds.Add the dry mixture to the egg mixture and mix on low speed until combined.
- Pour the batter into a round cake tin.Bake at 170 °C for about 40-45 minutes, or until a skewer inserted comes out clean.
- Let the sponge cake cool, then cut it into two layers.
- Mix the cream ingredients until thick.Spread half of the cream over the first cake layer and add the Lauretta filling.Spread the remaining cream over the filling. Cover with the second layer.
- Heat the cream in a saucepan, add the chopped chocolate, and stir until melted.Pour the glaze over the top of the cake and spread evenly.Decorate as desired.
