Lemon Poppy Seed Cake With Meyer Lemon Mousse

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1 1/2 cups (185gr) all purpose flour

1 cup (200gr) sugar

1 tablespoon (14gr) baking powder

1/4 (1.5gr) teaspoon salt

1/2 cup egg whites (about 3-4)

3/4 (175ml) cup milk

1/4 cup (62.5ml) lemon juice

grated zest of one lemon

1 tablespoon (9gr) poppy seeds

1 stick (113gr) butter, melted

1 to 2 cups strawberries

1 1/2 teaspoons (3 sheets) gelatin

2 tablespoons (30ml) cold water

1 1/4 (310ml) whole milk

1/2 vanilla bean, split lengthwise and scraped (throw the seeds in the pot with the milk)

3 large egg yolks

1/4 cup (50 grams) sugar

1/4 cup (40 gr) cornstarch

2 tablespoons lemon zest

1 cup (250ml) heavy cream

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