Coconut, Lemon and Poppy Seed Torte

I love lemons; their smell, acidity and freshness they give to dishes. Every morning, before anything else, I have a glass of water with some lemon juice; It helps my migraines. I love having them in savoury dishes, but desserts with lemon are irresistible to me.

Ingredients: (23 cm cake)

-Sponge

4 eggs, separated

2 egg whites

2/3 cup sugar

160 g (2/3 cup) butter, very soft

1/3 cup sour cream

2/3 cup coconut, desiccated

2/3 cup SR flour

2 tbs poppy seeds

-Cream

3/4 cup lemon curd (with eggs) or 1 cup, if you like strong taste of lemon

2 yolks

1/2 cup sugar

80 gr butter

1/2 tbs corn flour

1/2 cup icing sugar

125 g (1/2 cup) butter, soft

- double cream (250-300 ml) and 1-2 tbs icing sugar, for decoration

Method:

- Sponge

Preheat oven to 170*C, line a spring form  with non-stick paper (or butter and flour it).

Beat all egg whites with sugar until thick and glossy. Add yolks, one by one, then reduce speed of your mixer, add butter and sour cream. Beat until incorporated, switch off and fold in flour, poppy seeds and coconut. Transfer mixture into baking pan and bake for 45-55 minutes (or until inserted toothpick comes out clean). Let it cook, then cut horizontally into 3 layers.

-Cream

Place lemon curd (reserve 3-4 tbs), 1/2 cup sugar, yolks and 80 g butter in a pan, heat until starts boiling (gently). Mix reserved lemon curd with 1/2 tbs corn flour and pour into boiling mixture. Cook for another minute, then take off and let it cool completely. 

Beat 1/2 cup butter with 1/2 cup icing sugar, until creamy, then add cooled lemon curd mixture and beat well. 

Fill layers with this (leave a bit for top). Beat double cream with icing sugar and decorate your cake.

Kokos, Limun i Mak Torta

 Mnogo volim limun; njegovu kiselost, miris i svjezinu koju daje jelima. Svako jutro, nakon budjenja, popijem casu vode sa malo iscijedjenog limunovog soka. Pomaze mojim migrenama!

Volim ga i u slanim jelima, ali deserti sa limunom su mi neodoljivi.

Potrebno: (za 23 cm obruc)

-Biskvit

4 jaja, odvojenih

2 bjelanca

2/3 solje secera

160 gr (2/3 solje) maslaca, veoma omeksalog

1/3 solje kiselog vrhnja

2/3 solje kokosa

2/3 solje samodizajuceg brasna

2 K maka

-Krem

3/4 solje zgusnutog limuna (lemon curd) sa jajima, ili 1 solja za jaci ukus

2 zumanca

1/2 solje secera

80 gr maslaca

1/2 K skrobnog brasna

1/2 solje secera u prahu

125 gr maslaca, omeksalog

- slatko vrhnje (sa 45% masnoce, 250-300 ml) i 1-2 K secera u prahu , za dekoraciju

Nacin:
-Biskvit
Ukljucite rernu na 170*C, pripremite obruc za tortu (oblozite papirom ili maslacem i brasnom).
Umutite bjelanca sa secerom, ubacite jedno po jedno zumance. Smanjite obrtaje pa dodajte maslac i vrhnje. Iskljucite, zatim ruco umijesajte brasno, kokos i mak. Prebacite u kalup i pecite 45-55 minuta (ili provjerite cackalicom). Ostavite ohladiti, zatim prerezite na 3 dijela. 
-Krem
Stavite zgusnuti limun (odvojite 3-4 K), zumanca, 1/2 solje secera i 80 gr maslaca da prokuha (blago). Umijesajte skrobno brasno u preostali zgusnuti limun i ubacite u vrelu masu. Kuhajte jos minut, zatim smaknite i ostavite hladiti. Umutite 1/2 secera u prahu i 125 gr maslaca dok ne postane kremasto, zatim ubacite ohladjenu kremu i jos mutite. Ovime filujte tortu, ostavljajuci i za vrh.
Umutite slatko vhnje sa secerom u prahu i time dekorirajte tortu. (Kap, dvije zute boje koju spustite niz jednu stranu poslasticarske vrecice, ce dati interesantnu sharu prilikom istiskanja krema).