Lemon Poppy Seed Cake
⅔ cup (80g) all-purpose flour
1 tbsp (10g) poppy seeds
1 tsp (3g) baking powder
1/4 tsp (1g) salt
Whisk to combine
1/3 cup (70g) sugar
lemon zest of a lemon
whisk for a few seconds to release oil
2 tbsp (30g) vegetable oil
2 tbsp (30) butter, softened
Mix to combine
1 egg
2 tbsp (30g) buttermilk
1/4 tsp (1g) vanilla extract
Incorporate flour mixture
Mix to combine
8 inch (20cm) pan, greased and lined with parchment paper
Bake at 350F (180C) for 10-12 minutes until a toothpick inserted into the center comes out clean
Cool completely
2 eggs
½ cup (100g) sugar
1 tbsp (10g) lemon zest (from 2 lemons)
1/3 cup (80 ml) fresh lemon juice
Whisk to combine
Place over bain-marie
Cook stirring constantly until thickens, for about 8-10 minutes
2 tbsp (30g) unsalted butter, cut into small pieces
Whisk until butter is melted
Let cool completely
1 tsp (3g) gelatin powder
1 tbsp (15ml) cold water
let it swell for 5 minutes
5.5 oz (150g) white chocolate
3 tbsp (45g) whipping cream
melt over bain-marie
Add bloomed gelatin
Stir until gelatin is dissolved
13 oz (370g) cream cheese, room temperature
2 tbsp (16g) powdered sugar
½ tsp (3g) vanilla extract
1 tbsp (10g) poppy seeds
Mix to combine
2/3 cup (160g) whipping cream (35% fat), chilled
Mix until soft peaks form
add melted chocolate
Cake ring
Line with acetate sheet
Spread about one third over the cake
Add spoons of lemon curd
Swirl with a skewer
Gently spread another third of cream cheese filling
Add spoons of lemon curd
The remaining cream cheese filling
Smooth the top
Spread the remaining lemon curd
Refrigerate for 4-6 hours or overnight
white chocolate large curls
Poppy seeds