To prepare the sponge cake: beat separately the yolks with half the sugar until thick white foam. Beat the whites to a solid foam, add sugar and beat until density and Shine. Mix whites and yolks. Pour the sifted flour and gently stir with a spoon so that the foam is not settled. To shift to a form of 20 cm, greased and floured. Bake at 200 degrees for 25-30 minutes, allow to cool and leave for a few hours.

The original recipe is needed for poppy seed biscuits poppy pre-grind in a coffee grinder (I didn't). Stir with a whisk all the ingredients (oil pre-melt), in addition to the two proteins.

Proteins vzbit in a solid foam and add to dough, carefully mix. The sides of the form to grease with butter and sprinkle flour on the bottom and put a circle of baking paper, pour the batter into the form and bake at 180 degrees for 20 minutes.

Cool the sponge in the form, then turn over onto a sheet of baking paper.

For the syrup bring to boil sugar with water, pour the resulting syrup lemon slices. Leave for several hours to let the syrup steep.

Prepare the lemon cream. From one lemon to remove the zest, squeeze out all the juice. Mix eggs, sugar and lemon juice, add zest of one lemon and leave on the table for an hour, stirring occasionally so that the sugar is dissolved.

Strain the mixture into a saucepan through a sieve, add the starch and mix thoroughly. On low heat bring to a boil and cook for a minute until the mixture is well thickens. The finished cream cover with foil, remove and cool in the refrigerator.

To postpone it two tablespoons with a slide of lemon cream for coating the cake. Cold wipe the curd through a sieve (I've beat the immersion blender) and while beating, add the remaining tablespoon of cold lemon cream.

Put the cake together. Cut plain cake into two layers. Each of the impregnated lemon syrup (half). The bottom layer spread with half of cream cheese. Put poppy seed cake grease remaining cream. Cover with the soaked sponge cake and coat the finished cake with a thin layer of lemon cream. To remove the cake in the fridge. For the Swiss meringue to put in a bowl the whites, add the powdered sugar and whisk over a saucepan with lightly boiling water until very thick state.

To cover the finished cake with meringue. First medium layer. And then spread the remaining meringue on the cake and spread with a knife or fork with beautiful waves. Cooling down, the Swiss meringue becomes friable and non-plastic. It is beautiful to lay on the cake, whisking it from time to time by ordinary whisk so it is smooth and homogeneous. The original recipe recommended: obojici the surface of the cake with a culinary torch or place in a preheated oven at maximum temperature for 2-3 minutes.