Lemon Meringue Easter Cake Recipe

In a large mixing bowl, whisk together the eggs and sugar until the mixture is light and fluffy. Add the farmer's cheese, all-purpose flour, baking powder, poppy seeds, and melted butter into the bowl.

Mix everything together until just combined. Be careful not to overmix to keep the texture light.

Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit). Fill your prepared cake molds about two-thirds full with the batter. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow the cakes to cool completely before removing them from the molds.

In another mixing bowl, combine the lemon juice, egg yolks, sugar, milk, and corn starch. Whisk together until smooth.

Transfer the mixture to a saucepan and cook over low heat, stirring constantly until thickened. The longer you cook it, the thicker the cream will become.

In a clean mixing bowl, beat the egg whites until foamy. Gradually add the sugar while continuing to beat on medium speed.

Once it forms soft peaks, place the bowl over a double boiler, ensuring that the water does not touch the bottom of the bowl. Continue to beat until the mixture is glossy and holds stiff peaks.

Once the cakes are fully cooled, fill each cake with the prepared cream. Top with a generous layer of meringue.

For decoration, sprinkle with poppy seeds and arrange slices of lemon on top for an elegant finish. Enjoy your festive cake!