Poppy Seed Sponge Cake with Berry Cheesecake Filling (version 2) – Modern family cook

Ingredients

• Egg(s): 3
• Poppy seeds: 100 g of
• Ground hazelnut: 50 g of
• Coconut milk: 50 g of
• Coconut oil: 85 g of
• Sugar white: 80 g of
• Lemon zest: 1/2
• Salt: a pinch of
• Blueberry: 300 g of
• Cashew nuts: 200 g of
• Honey: 60 g of
• Coconut oil: 60 g of
• Lemon juice: 1 tbsp. of