POPPY SEED LAYER CAKE WITH STRAWBERRIES AND WHITE CHOCOLATE CREAM
Provided by Karen Barker
Categories Cake Milk/Cream Chocolate Fruit Dessert Bake Strawberry Lemon Summer Birthday Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 23
Steps:
- Make cake:
- Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with waxed paper; butter paper.
- Combine first 4 ingredients in medium bowl. Using electric mixer, beat sugar, butter and lemon peel in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating just until blended. Stir in poppy seeds.
- Transfer batter to prepared pan. Bake until cake is golden and tester comes out clean, about 55 minutes. Transfer pan to rack. Run knife around pan sides to loosen cake. Release pan sides; cool cake. (Can be make 1 day ahead. Cover and keep at room temperature.)
- Make white chocolate cream:
- Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until very thick and candy thermometer registers 160°F, about 3 minutes. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature.
- Beat cream and remaining 1/4 cup sugar in large bowl to firm peaks. Fold in white chocolate mixture.
- Turn cake out onto work surface. Peel off paper. Cut cake horizontally into 3 equal layers. Using bottom of springform pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1 cup chocolate cream over. Arrange half of sliced strawberries in single layer over chocolate cream. Repeat layering with 1 cake layer, 1 cup chocolate cream, remaining sliced berries and 1/2 cup chocolate cream. Top with third cake layer, cut side down. Spread 3 cups chocolate cream over top and sides of cake. Press white chocolate curls onto sides of cake. Spoon remaining chocolate cream into pastry bag fitted with medium star tip. Pipe around top edge of cake. Garnish cake with whole berries. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)
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Dale Hinkle
[email protected]This cake looks delicious! I can't wait to try it.
zakia mitu
[email protected]I'm not sure what I did wrong, but my cake didn't turn out right. It was too dense and the frosting was too runny.
DE Evil
[email protected]This cake is so easy to make, and it's always a crowd-pleaser. I love that I can make it ahead of time and it still tastes fresh.
Robert Horning
[email protected]I made this cake for my friend's birthday, and she loved it! It was the perfect combination of sweet and tart.
Yaseen
[email protected]This cake is perfect for summer! The strawberries and white chocolate cream filling are so refreshing.
Despot Vujović
[email protected]This cake was beautiful, but it was a bit dry. I think I overcooked it. I'll try again next time and cook it for a shorter amount of time.
lobo solo
[email protected]I'm not a big fan of poppy seeds, but I actually really liked this cake. The white chocolate cream filling was delicious, and the strawberries added a nice tartness.
Favour Cynthia
[email protected]This cake was a bit too sweet for my taste, but it was still good. I think I'll try using less sugar next time.
wolf cat
[email protected]I've made this cake several times, and it's always delicious. The poppy seeds give it a unique flavor that I love.
Feroz Anyu
[email protected]This cake is so easy to make, and it always turns out perfect. I love that I can use frozen strawberries, so I can make it any time of year.
Zamin Khan
[email protected]This cake was a hit at my party! Everyone loved the delicate flavor of the poppy seeds and the creamy white chocolate filling. The strawberries added a nice pop of color and freshness.