- Whip the eggs with sugar for at least 8 minutes at high speed.
- Sift the flour in several stages, and mix with a silicone spatula from the bottom up.
- Add the zest, food coloring, oil and lemon juice. Stir gently with a silicone spatula.
- Pour the dough onto a baking sheet (30*40cm | 11.80*15.70 inch), covered with parchment, and bake at 320F (160C) for about 10 minutes.
- Cool the biscuit, and cut out 3 circles with a diameter of 16cm (6.30 inch).
- Soak poppy seeds in hot milk for 1 hour.
- Soak the gelatin in cold water for 10 minutes.
- Bring the milk from the poppies back to a boil, pour over the white chocolate, and stir until the chocolate is completely dissolved.
- Add melted gelatin to chocolate mixture.
- Whip the cold cream to soft peaks.
- Mix a small part of the cream into the chocolate mixture, and then combine both masses.
- Wrap an 18cm (7.09 inch) ring with film, and cover the sides with side tape.
- Lay out the first cake layer and part of the mousse, then the second cake layer and so on.
- Place the cake in the freezer overnight.
- Drizzle frosted cake with the glaze.
- Soak the gelatin in cold water.
- In a saucepan, mix water, sugar and glucose syrup.
- Bring the syrup to 217F (103C), then pour over chocolate and condensed milk.
- Stir the mixture until the chocolate dissolves, and add the dissolved gelatin.
- If necessary, add the dye (so that the glaze does not shine through, you need to add titanium dioxide).
- Mash the mass with an immersion blender at a 45 degree angle.
* Operating temperature is 86-95F (30-35C).