Lemon Poppy Seed Mousse Cake
Baking and Desserts | European cuisine
⏳ Time
7 hours
🥕 Ingredients
12
🍽️ Servings
8
Description
The approximate amount of sugar is 3 tablespoons for the poppy layer and 3 tablespoons for the lemon layer. When adding sugar or a granular substitute, it is necessary to whip the mixture longer until the particles dissolve. Liquid sweeteners mix in immediately. You can taste the mixture during the process and adjust the amount to your liking.
Ingredients
- Cookies - 10 pieces
- Butter - 0.7 oz
- Skim Milk - 4 fl oz
- Low-Fat Cottage Cheese - 6.3 oz
- Soft Low-Fat Cottage Cheese - 7.1 oz
- Poppy seeds - 2.1 oz
- Dr. Oetker Gelatin - 0.5 oz
- 15% Sour Cream - 10.6 oz
- Lemon - ½ piece
- Sugar Substitute - to taste
- Vanillin - to taste
- Water - 2 fl oz
Step by Step guide
Step 1
For the base, crush 10 cookies into crumbs, add softened butter and 30 grams of milk, and mix until it reaches a dough-like consistency.
Step 2
If the mold is not removable, line it with plastic wrap. Press the base into the mold and refrigerate.
Step 3
Pour the poppy seeds into a saucepan with a thick bottom, add 60 grams of milk, and bring to a boil. Remove from heat and let sit covered until the milk is absorbed.
Step 4
Dissolve 10 grams of instant gelatin in 50 grams of hot water.
Step 5
Whip the cottage cheese with 50 grams of milk, sweetener, and vanillin. Add the soaked poppy seeds to the cottage cheese.
Step 6
Pour the gelatin into the cottage cheese mixture and mix well.
Step 7
Spread the poppy layer over the base and refrigerate for at least 2 hours.
Step 8
Dissolve 5 grams of instant gelatin in 30 grams of water.
Step 9
Squeeze the juice from half a lemon, add sour cream and sweetener, and mix well.
Step 10
Add the gelatin to the mixture, whip, and pour over the poppy layer.
Step 11
Refrigerate for several hours (overnight) until fully set.
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