Snowman in the tropics? Sounds mysterious! It’s a fluffy, light sponge cake filled with lemon cream, a layer of poppy seed cake, and peaches. Definitely worth a try!
Ingredients
Sponge cake
- Sugar – 130 g
- Eggs – 5 pcs.
- Wheat flour – 120 g
- Potato flour – 40 g
Poppy seed cake
- Sugar – 215 g
- Eggs – 8 pcs.
- Wheat flour – 70 g
- Poppy seeds – 45 g
- Baking powder – 1.5 teaspoons
- Lemon juice – 1 teaspoon
Lemon cream
- Peach in syrup – 5 pcs.
- Powdered sugar – 20 g
- Lemon jelly – 120 g
- Heavy cream (36% fat) – 500 ml
- Water – 600 ml
Preparation
Separate egg yolks from whites. Beat the egg whites until stiff, adding a tablespoon of sugar every minute. When the sugar is dissolved, add the yolks and mix until combined. Sift both types of flour into the eggs and gently fold the ingredients together with a silicone spatula. Pour the batter onto a baking sheet lined with parchment paper and bake for 35 minutes. Remove the cake from the oven and drop it onto a surface from a height of 50 cm. Place it in the slightly opened oven to cool.
Separate egg yolks from whites. Beat the egg whites until stiff, adding a tablespoon of sugar every minute. Beat until the sugar is dissolved. Towards the end of beating, add lemon juice and beat for another minute. Add poppy seeds and sifted flour with baking powder to the mixture. Transfer the batter to a baking sheet lined with parchment paper and bake for 15 minutes at 170°C (fan-assisted). Remove the cake from the oven and let it cool.
Boil water and dissolve the lemon jelly in it. Let it cool. Whip the cream with powdered sugar until fluffy, then add the cooled, thickened jelly and diced peaches. Mix everything together.
Cut the sponge cake in half. Place the first sponge cake layer on the bottom, then half of the lemon cream, poppy seed cake, another layer of cream, and the remaining sponge cake layer on top. Chill the cake in the refrigerator for 2 hours. Dust with powdered sugar before serving.
