Lemon Poppy Seed Mousse Cake
8 servings
420 minutes
Lemon-poppy mousse cake is a refined treat that combines the freshness of citrus and the tenderness of cream cheese. This European dessert has an amazing balance of flavors: the tartness of lemon complements the sweetness, while poppy adds a light nutty note and interesting texture. Such a cake is perfect for a light meal conclusion or as a festive treat. Its airy layers melt in your mouth, leaving a pleasant aftertaste. It is made without baking, making it an excellent option for quick preparation. The lemon aroma awakens the appetite and refreshes, while poppy—a traditional ingredient in many European desserts—adds uniqueness. This cake will adorn any table and provide gastronomic pleasure.
1
For the base, crush 10 'Yubileynoye' cookies into crumbs, add softened butter, 30 grams of milk, and mix until it reaches a plasticine-like consistency.
- Biscuits (cookies): 10 pieces
- Butter: 20 g
- Skimmed milk: 130 ml
2
If the mold is non-removable, line it with food film. Place and compact the base, then put it in the refrigerator.
3
Put the poppy seeds in a thick-bottomed pot, pour in 60 grams of milk, and bring to a boil. Remove from heat and let it sit covered until the milk is absorbed.
- Poppy seeds: 60 g
- Skimmed milk: 130 ml
4
Dissolve 10 grams of instant gelatin in 50 grams of hot water.
- Gelatin: 15 g
- Water: 80 ml
5
Whip the cottage cheese with 50 grams of milk, sweetener, and vanillin. Add the steamed poppy seeds to the cottage cheese.
- Fat-free curd cheese: 180 g
- Skimmed milk: 130 ml
- Poppy seeds: 60 g
- Sugar substitute: to taste
- Vanillin: to taste
6
Pour gelatin into the cottage cheese mixture and mix well.
- Gelatin: 15 g
7
Spread the poppy layer on the base and refrigerate for at least 2 hours.
8
Dissolve 5 grams of instant gelatin in 30 grams of water.
- Gelatin: 15 g
- Water: 80 ml
9
Squeeze juice from half a lemon, add sour cream, sweetener, and mix well.
- Lemon: 0.5 piece
- Sour cream 15%: 300 g
- Sugar substitute: to taste
10
Add gelatin to the mixture, whip it, and pour it over the poppy layer.
- Gelatin: 15 g
11
Place in the refrigerator for several hours (overnight) until fully frozen.
