Poppy Seed and Lemon Paskha

Combine the poppy seeds, sugar, and water in a saucepan and simmer over medium heat until the liquid has almost completely evaporated. Let it cool.

Prepare a custard using the eggs, cream, and sugar, and stir in the vanilla. Allow it to cool, then combine with the tvorog, room-temperature butter, and the cold custard, and blend until smooth with an immersion blender.

Divide the mixture in half; fold the poppy seed mixture into one half and blend until smooth.

Add the turmeric and lemon zest to the second half.

Line the mold with a double layer of damp cheesecloth, press the lemon mixture along the bottom and sides, and smooth it out.

Place the poppy seed mixture in the center, and top it with the remaining lemon mixture.

Fold the edges of the cheesecloth over the top and place a weight on it.

Set the mold on a plate to drain the excess liquid, placing paper towels around the edges of the plate and replacing them whenever they become damp.

Chill in the refrigerator overnight.