Poppy Seed Sponge Cake with Berry Cheesecake Filling (gluten-free, dairy-free)

Name: Poppy Seed Sponge Cake with Berry Cheesecake Filling (gluten-free, dairy-free)
Yield: 8
Cuisine: Signature Cuisine
Ingredients: Egg(s): 3; Salt: a pinch of; Poppy seeds: 100 g of; Ground hazelnut: 50 g of; Coconut milk: 50 g of; Coconut oil: 85 g of; Sugar white: 80 g of; Lemon zest: 1/2 of; Cashew cream-cheese: 500 g of; Blueberry: 200 g of; Sugar white: 70 g of; Coconut milk: 50 g of; Lemon juice: 1 or 2 tbsp. of; Gelatin: 6 sheets of

Features:

Cuisine:

Signature Cuisine

1h 30 min
Serves 8
Medium

Ingredients

Poppy Seed Sponge Cake:
3 Egg(s)
a pinch of Salt
100 g of Poppy seeds
Ground poppy seeds
50 g of Ground hazelnut
50 g of Coconut milk
85 g of Coconut oil
Softened coconut oil
80 g of Sugar white
Or 40 g of sugar and 80 g of trehalose
1/2 of Lemon zest
Berry Cheesecake Filling:
500 g of Cashew cream-cheese
200 g of Blueberry
fresh or frozen Blueberries
70 g of Sugar white
Or 140 g of trehalose
50 g of Coconut milk
1 or 2 tbsp. of Lemon juice
6 sheets of Gelatin

Directions

We have a succession of birthdays in the summer, which is always a good excuse to make a new cake or pie. The history of this cake is as follows. It was my colleague’s and friend’s birthday. She brought a treat to work, a beautiful two-layer cake. The top layer was a cold cheesecake and the bottom layer was a Poppy Seed Sponge Cake. I really wanted to try it. So I, with the birthday girl’s permission, dissected the slice by cutting off the cheesecake (cottage cheese and I don’t eat dairy and tasting the poppy seed layer. It was delicious. Then, I got the idea for a similar cake, but one with cashew and berry-based cheesecake. It was my youngest son’s birthday in a few days, which was the perfect occasion to make it happen. And, guess what? The cake was so good that it beat a store-bought cake with rich decorations!

Here is a recipe. I highly recommend it!

P.S. The recipe is for a 20 cm mold. If you want a big cake, make a double amount for a 26 cm mold.

Both Poppy Seed Sponge Cake and Berry Cheesecake can be made as individual cakes. But, for the cheesecake, you will need to make a base.

Cashew cream cheese, you can use a purchased one or make it yourself according to the recipe without spices and salt or you can do it without fermentation.

Frozen berries can defrost in advance and drain the juice if it is too much.

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Steps

1 Done	Cover the bottom of the springform pan (mold) with baking paper. Preheat the oven to 180 degrees Celsius.
2 Done	Poppy Seed Sponge Cake: Separate the eggs. Beat the yolks with sugar, lemon zest and soft coconut oil until creamy. Then, mix in the poppy seeds, ground nuts and coconut milk until smooth. Whisk the whites with a pinch of salt into a stiff foam. Add the poppy seeds to the egg yolks and mix until smooth. Carefully blend the whites into the mix in three portions. You will receive an airy liquid dough. Transfer it to a baking mold and put it in the oven to bake for about 35 minutes. The surface of the cake should be brown and springy to the touch. Once the cake is ready, take it out and let it cool completely. Then put it in the fridge.
3 Done	Berry Cheesecake Filling: Soak the gelatin for 5 minutes in cold water. Place berries in a blender. Then add sugar and lemon juice and puree them to a smooth paste. After that, add the cream cheese and coconut milk and blend until smooth. Taste the berry mixture and season with sugar and lemon juice to taste. Heat the gelatin with a small amount of water, two tablespoons, in the microwave until the gelatin has dissolved, then mix it. Turn the blender on low settings, pour the gelatin by a thin stream and blend the mixture until smooth. Pour the resulting mixture into a mold on the Poppy Seed Sponge Cake and place it in the fridge for 4 hours or overnight. Keep the cooked cake in the fridge.