Miss Baksel:

Poppy seed ricotta cake

Especially today a Miss Baksel with a special spring touch. WARNING: this poppy seed ricotta cake is anything but healthy, but definitely tasty. I baked it last weekend, covered the cake with chocolate eggs and pretended calories didn't count. And hey, it's a protein bomb, so actually the perfect post-workout snack. Okay, for the sake of argument, right?

Cake

750 grams of ricotta

250 grams of cream cheese

300 grams of white caster sugar

6 eggs

400 grams of condensed milk

200 grams of poppy seeds (but poppy seed sounds nicer)

Lemon curd

250 grams of butter, cut into cubes

250 grams of white caster sugar

6 eggs

juice and zest of 6 lemons

For the lemon curd:

Melt the butter in a bain-marie. Add the sugar while whisking until it dissolves. Add the eggs while whisking along with the zest and juice of the lemons and continue mixing until the sauce thickens and becomes creamy. Then cover with plastic wrap and let it cool in the refrigerator for at least two hours.

100 g butter at room temperature

1. Preheat the oven to 160 degrees.

2. Whip the ricotta and cream cheese in a food processor or blend until you get a creamy mixture. Add the sugar and eggs and mix well.

3. Then add the condensed milk, poppy seeds, and 400 grams of the lemon curd.

4. Line a baking pan with parchment paper and grease the edges with butter.

5. Pour the cake mixture into the pan and bake the cake for about one hour.

6. Remove the cake from the oven and let it cool.

7. Serve with the remaining lemon curd and garnish with some extra poppy seeds and lemon zest.