Poppy Seed Sponge Cake with Berry Cheesecake Filling (gluten-free, dairy-free) – Modern family cook

Ingredients

• Egg(s): 3
• Salt: a pinch of
• 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 of
• Vegan cream-cheese: 500 g of
• Blueberry: 200 g of
• Sugar white: 70 g of
• Lemon juice: 1 or 2 tbsp. of
• Gelatin: 6 sheets of