Use the flat beater to mix all the ingredient together at low speed for 1 minute and then switch to high speed for 4 minutes until you get a homogeneous mixture (the fresh cream you use should not be over 50 gr).

Add the lemon juice and mix for 30 seconds (the lemon juice you use should not be over 30 gr).

Pour the mixture into preferable molds, filling them up to 2/3.

Bake at 160-165°C for 45-50 minutes.

Once the cake has cooled down, it is ready for decoration.

Use a brush to coat with Black Line Cleargel (transparent cold jelly) and then sprinkle with Mont Blanc (white sugar in powder form, non-water usable) and poppy seed.