Cake:

1. Sift the flour and sugar onto a pastry board. Add the egg yolks, butter, and cream. Knead the dough quickly.
2. Wrap the dough in plastic wrap and chill in the refrigerator for an hour.
3. Roll out the dough and place it on a baking sheet (24×36 cm). Bake at 180°C for 10 minutes.

Poppy seed filling:

1. Pour hot water over the poppy seeds, let them steep for 10 minutes, then drain and grind them twice.
2. Beat the eggs with the sugar until fluffy. Add the poppy seeds, raisins, and almond oil. Mix well.

Cheese mass:

1. Beat the egg yolks with the sugar and butter until smooth.
2. Add the cheese, pudding mix, and the beaten egg whites with a pinch of salt. Mix gently.

Assembling and baking:

1. Spread the poppy seed mixture onto the baked crust, smooth out the top, and then pour the cheese mixture over it.
2. Bake at 180°C (top and bottom heat) for approximately 70 minutes. Let cool in the pan.

Lemon icing:

1. Gradually add lemon juice to powdered sugar until smooth.
2. Pour over the cake and garnish with orange zest.