|20 g||poppy seeds|
|1 tsp||baking powder|
|250 ml||heavy cream|
|100 g||white chocolate (melted)|
|40 g||lemon curd|
|confectioner’s sugar (for dusting)|
|lemon zest (for serving)|
|mint (for serving)|
Preheat oven to 180°C/350°F. Zest and juice lemon. Beat eggs in the bowl of a stand mixer, add sugar, and beat until creamy. Add zest and juice of a lemon, yogurt, and stir to combine. Add baking powder to the flour and add the mixture to the batter little by little.
Spread the batter on a silicone mat-lined baking sheet and bake at 180°C/350°F for approx. 10 min. Dust a clean kitchen towel with confectioner’s sugar. Once the sponge cake is baked, remove from the oven, invert onto the kitchen towel and remove the silicone mat. Cover with a second, dampened kitchen towel and carefully roll cake. Leave rolled cake to rest wrapped in the towels.
In the meantime, add heavy cream to a bowl and whisk until soft peaks form. Add melted white chocolate, quark, lemon curd, and poppy seeds to a bowl, and stir to combine. Fold in whipped heavy cream and add zest of remaining lemon. Let the filling rest in the fridge until the cake has cooled down.
Once cake and filling are cooled, unroll cake and spread lemon and poppy seed filling over the cake. Carefully roll up the cake and wrap in plastic wrap. Refrigerate for approx. 1 hr. Dust with more confectioner’s sugar before serving, slice, and garnish with lemon zest and fresh mint. Enjoy!