Cake with creme fraiche and poppy seeds
for the short pastry
2 medium eggs
2 ¼ cup (300g) all-purpose flour
¾ cup (160g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
zest of 1 lemon
for the cake
1 cup – 220g granulated sugar
1 pinch of salt
4 medium eggs
1 cup – 250g crème Fraiche (½ yogurt – ½ cream – ½ lemon juice)
2 tbsp – 30g unsalted butter
1/3 cup – 30g cornstarch
1/2 tbsp – 4.5g poppy seeds
Pour the flour on a flat surface and create a fountain. Add the butter (room temperature) in cubes and mix the ingredients until you have a kind of sand.
Add sugar, lemon zest and eggs and work ingredients quickly until you get a smooth dough.
Wrap the dough in a transparent film and refrigerate for 2 hours.
Roll it on a floured board, prick with a fork and cook for about 20 minutes at 180 °C – 356°F in a preheated oven. Let it cool.
In a large bowl, add the sugar, a pinch of salt, 2 eggs and two yolks, and beat with an electric whisk for a few minutes. Add 30g of butter at room temperature and, stirring constantly, add the cornstarch.
Prepare the crème fraiche: add 1/2 cup – 120g of plain yogurt with 1/2 cup – 120ml of fresh cream, and the juice of half a lemon, and mix by mixing the ingredients. Combine it with the main mixture stirring gently.
Separately, beat 2 egg whites until stiff and add them to the base mixture. Finally add the poppy seeds, and mix gently from bottom to top, being careful not to disassemble the mixture. Pour everything into the pan with the half-cooked base, and bake for 45-50 minutes at 338 ° F – 170 ° C.
Garnish with a strawberry jam (or a sauce at your choice).