Poppy seed cake with coffee cream

Directions

1. Line the baking dish with parchment paper, or lightly grease it and sprinkle with breadcrumbs. ≈ 3 min
2. Preheat the oven. ⏱ ≈ 10 min
3. Combine the pumpkin seed paste with 4 tablespoons of breadcrumbs. ≈ 4 min
4. Whip the yolks for about 7 minutes until they form a light, airy mixture, then fold them into the pumpkin puree. ⏱ 7 min
5. Whip the egg whites to stiff peaks, then gently fold them into the mixture. ≈ 10 min
6. Pour the batter into the mold, smooth the surface, and bake for 45 to 55 minutes. ⏱ 55 min
7. Let the biscuit cool in the open oven. ⏱ ≈ 20 min
8. Whip the very cold cream with the powdered sugar for about 2 minutes, until stiff peaks form. ⏱ 2 min
9. Gently fold in the mascarpone, at a low speed, then add the cooled coffee. ⏱ ≈ 20 min
10. Keep the cream refrigerated. ⏱ ≈ 2 hr
11. Cut the biscuit into three discs. Spread the cherry jam on the bottom disc, then a third of the coffee cream on top. ≈ 8 min
12. Cover the middle disc with another third of cream, then place the top disc on top. ≈ 3 min
13. Spread the remaining cream over the top and on the sides. ≈ 4 min
14. Toast the almonds in a frying pan with vanilla sugar, stirring constantly. ⏱ ≈ 10 min
15. Once the cake has cooled, sprinkle it with toasted almonds. ⏱ ≈ 20 min