Lemon & poppy mousse cake

• 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).