Gluten-free poppy seed cake

Cool the egg whites to room temperature and then beat them with a pinch of salt until stiff.

Place the butter, icing sugar, condensed milk and poppy seeds in a bowl and mix until smooth. It is important that all the ingredients are the same temperature.

Mix the almond flour with the baking powder and then add it to the poppy seed mixture.

Finally, gently fold the egg whites into the poppy seed mixture.

Place the dough in the cake tin and bake in a preheated oven at 180 degrees Celsius for about 40 minutes, or until the top is firm and golden brown.

After baking, let the cake cool and cut it in half.

Spread jam and mascarpone filling over the shells.

In a bowl, mix mascarpone with cottage cheese, sugar and lemon juice.