Strawberry Poppy Seed Layer Cake
4 eggs
separate whites from yolks
⅓ cup (70g) sugar
1 tsp (5g) vanilla extract
Lemon zest of a lemon
mix until creamy
2 tsp (8g) baking powder
gradually add 3 fl oz (90ml) vegetable oil
Whisk to combine
3 fl oz (90ml) water
1 ⅔ cup (200g) flour
½ cup (60g) poppy seeds
Whisk to combine
1/4 tsp (1g) salt
Whip egg whites until foamy
gradually add ⅓ cup (70g) sugar
whip until stiff peaks form
fold them in
8-inch (20cm) pan, greased and lined with parchment paper
bake at 340F (170C) for 35-40 minutes until a toothpick inserted into the center comes out clean cool completely
cool completely
9 oz (250g) strawberries, fresh or frozen
1 tbsp (15ml) lemon juice
1/3 cup (70g) sugar
1 tbsp (8g) cornstarch
Bring to a boil and simmer for about 5 minutes until thickens
let cool
⅔ cup (160ml) water
4 tbsp (60g) sugar
Juice from one lemon
Boil for 3 minutes
Set aside to cool
6 oz (180g) white chocolate
1/4 cup (60g) whipping cream
melt over bain-marie
let cool to room temperature
13 oz (360g) cream cheese, room temperature
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
mix to combine
add melted chocolate
mix to combine
2 cups (480g) whipping cream (35% fat), chilled
whip until stiff peaks form
divide the cake into 3 cake layers
A bit of frosting
First cake layer
Soak with lemon syrup
Up to a third of the frosting
Half of strawberry sauce
second layer of cake
Soak with lemon syrup
Up to a third of the frosting
Remaining strawberry sauce
Third layer of cake
Soak with the remaining syrup
cover with remaining frosting and refrigerate to set
Pipe remaining frosting
Fresh strawberries
Poppy seeds