Queen Esther Cake

Ingredients

For the cake layers:

5 eggs

3 egg whites

100 g sugar

3 tbsp vegetable oil

1 packet vanilla sugar

0.5 cups poppy seeds

4 tbsp flour

1 tsp baking powder

For the frosting:

1.5 cups milk

200 ml 33% cream

150 g sugar

3 egg yolks

2 tbsp starch

0.5 lemon

For decoration:

1 white chocolate bar

Separate the yolks from the whites. Beat the whites until stiff. Add sugar, one teaspoon at a time, until stiff peaks form. Add the yolks, butter, and vanilla sugar and continue beating for 1 minute. Mix the flour, poppy seeds, and baking powder. Add the egg mixture to the flour mixture and mix thoroughly but gently.

Line the bottom of a springform pan with baking paper and pour in one-third of the batter. Smooth it out. Bake in the oven for 10 minutes at 180°C until lightly golden brown. Bake the remaining two layers in the same manner.

For the cream, combine 1 tablespoon of sugar, starch, and 2 tablespoons of milk. Add the yolks and sugar to the remaining milk and bring almost to a boil over low heat.

Add the starch and continue to cook, stirring, until thickened. Add the lemon juice and zest and cook for another 1-2 minutes. Cool. Whip the cream with 2 tablespoons of sugar until stiff peaks form.

Add the custard, 1 tablespoon at a time, and continue to whisk.

Spread the cream over the layers. Top with grated white chocolate. Refrigerate for 1 hour.

Enjoy!