Grind the poppy seeds - this works well in a smoothie maker, blender or Thermomix (note: not shown in the video). Wash the lemons with hot water, dry them and rub the skin of three lemons and squeeze out the juice.
Put the butter with salt and sugar in a mixing bowl and whip for about 5 minutes until light cream. When the butter-sugar mass has become noticeably lighter, the eggs are added one at a time, i. H. one egg is added, stirred in for 30 seconds, the second egg is added, etc.
Then the lemon zest, almost half of the squeezed lemon juice, the ground poppy seeds, as well as flour, cornstarch and baking powder are added to the dough and stirred briefly - until everything has evenly combined.
The dough is now placed in a 24 or 26 cm springform pan, which is lined with baking paper on the bottom, is smoothed a little and baked at 175 ° C top / bottom heat for 40 to 45 minutes. But look in the oven after 35 minutes so that the cake doesn`t get too dark.
If nothing sticks to the dough after the stick test, it is ready and is soaked directly with the remaining lemon juice. To do this, poke a few holes in the hot cake with a toothpick or a kebab skewer and spread the lemon juice on it. Let the cake cool down completely.
Then the cream is prepared. The cream is whipped stiff with 4 teaspoons from the San-apart and set aside. Rub the last lemon and briefly stir the zest with the yoghurt and the rest of the San-apart in another bowl and then fold in the cream.
Depending on how big you have baked the cake, it is divided horizontally once or twice, filled with the yoghurt cream and decorated. I divided mine twice, spread a third of the cream on the first base, put the second base on it, spread the second third of the cream on top, placed the third base and finished with the last third of the cream.
You can now decorate the cream on the surface as you like. I only gave the surface a slightly wavy structure with the back of a spoon. The cake has to be chilled again for a few hours.
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