6 eggs (separated into yolks and whites)
100 ml milk (whole or plant-based)
1 sachet baking powder (approx. 15 g)
For the lemon glaze:
350 g icing sugar
Juice of 1 lemon (freshly squeezed)Preparation:
1. Prepare the ingredients
Before starting, let all the ingredients come to room temperature. This will ensure that the dough comes together evenly and the cake is nice and fluffy. Preheat the oven to 180°C (bottom/top) and butter and flour a baking sheet or line it with baking paper.
2. Prepare the egg yolk-sugar mixture
In a large bowl, beat the egg yolks and sugar until light and creamy. This will take about 3-4 minutes with a hand mixer on high speed. This step ensures that the dough is light and fluffy.
3. Add the cottage cheese and liquids
Add the cottage cheese to the egg yolk and sugar mixture and mix well. Then add the milk and oil and continue mixing until you have a smooth dough.
4. Add the flour, baking powder and poppy seeds. In a separate bowl, mix the flour and baking powder and gradually fold into the dough. It is best to run the food processor on low speed to avoid overmixing. Then add the ground poppy seeds and distribute evenly.
5. Beat the egg whites until stiff peaks form. In a clean, grease-free bowl, beat the egg whites with a pinch of salt until stiff peaks form. Carefully fold the egg whites into the dough with a spatula. Carefully fold the egg whites into the batter to keep the egg whites light and the batter nice and fluffy.
6. Bake the cake
Pour the prepared batter onto the prepared baking sheet and spread evenly. Bake the cake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes. Test with a skewer: if the cake does not stick, the cake is ready. 7. Cool and make the glaze
After baking, let the cake cool completely before applying the glaze.
