Strawberry Poppy Seed Layer Cake
This Strawberry Poppy Seed Layer Cake is a heavenly delight that will tantalize your taste buds and leave you craving for more. The cake consists of three luscious layers of moist and fluffy vanilla and lemon cake, dotted with vibrant poppy seeds. Each layer is generously spread with a velvety cream cheese and white chocolate frosting and a homemade strawberry sauce.
Equipment
- 8-inch (20cm) round pan
Ingredients
Poppy Seed Sponge Cake
- 4 eggs , separated
- 2/3 cup (140g) sugar , divided
- Lemon zest of a lemon
- 1 tsp (5g) vanilla extract
- 3 fl oz (90ml) vegetable oil
- 3 fl oz (90ml) water
- 1 ⅔ cup (200g) flour
- 2 tsp (8g) baking powder
- 1/2 cup (60g) poppy seeds
- 1/4 tsp (1g) salt
Lemon Sugar Syrup
- 2/3 cup (160ml) water
- 4 tbsp (60g) sugar
- Juice from one lemon
Strawberry Sauce
- 9 oz (250g) strawberries, fresh or frozen
- 1/3 cup (70g) sugar
- 1 tbsp (15ml) lemon juice
- 1 tbsp (8g) cornstarch
White Chocolate Cream Cheese Frosting
- 6 oz (180g) white chocolate , small pieces
- 1/4 cup (60g) whipping cream
- 13 oz (360g) cream cheese , room temperature
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract
- 2 cups (480g) whipping cream (35% fat) , chilled
For Decoration
- fresh strawberries
- poppy seeds
- remaining frosting
Instructions
Prepare the poppy seed sponge cake.
- Preheat the oven to 340F (170C). Grease and line the bottom of an 8-inch (20 cm) pan with parchment paper.
- Separate whites from yolks.
- In a medium bowl mix yolks with 1/3 cup (70g) sugar, lemon zest and vanilla extract, until creamy and pale yellow colored. Add baking powder and mix to combine. Gradually mix in oil and then add water.
- Incorporate flour and poppy seeds.
- In a large bowl mix egg whites with salt until foamy. Gradually add the remaining 1/3 cup (70g) sugar. Continue mixing until stiff peaks form.
- Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
- Pour the batter into the prepared pan.
- Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
- Let it cool for about 10-15 minutes. Remove from the pan, invert and cool completely on a rack.
Prepare the lemon syrup.
- In a saucepan add the water, sugar and lemon juice and boil for 3 minutes.
- Set aside to cool.
Prepare the strawberry sauce.
- In a saucepan add the strawberries, sugar, lemon juice and cornstarch.
- Bring to a boil and let it simmer for 5 minutes until thickens. Allow to cool.
Prepare the white chocolate cream cheese frosting.
- Place white chocolate and ¼ cup cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
- In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
- Add whipping cream and continue mixing until stiff peaks form.
Assemble the cake.
- Divide the sponge cake into three layers.
- Add a bit of frosting in the middle of a serving platter and place the first layer of cake.
- Soak the cake with about a third of lemon sugar syrup.
- Spread evenly with up to ⅓ of white chocolate cream cheese frosting.
- Gently spread strawberry sauce over the frosting, leaving a ½-inch (1cm) border.
- Add the second layer of cake. Soak with lemon sugar syrup, spread up to ⅓ of the frosting and spread the remaining strawberry sauce on top.
- Add the last layer of cake and soak it with lemon sugar syrup. Cover the top and sides with the remaining frosting.
- Refrigerate to set for several hours or overnight.
- Decorate the cake as desired. You can pipe the remaining frosting and add strawberry halves and poppy seeds. Enjoy!
Video
Nutrition
Serving: 1 serving out of 14Calories: 512kcalCarbohydrates: 46gProtein: 7.4gFat: 34.3gSaturated Fat: 17.4gCholesterol: 121mgSodium: 148mgPotassium: 231mgFiber: 0.9gSugar: 32.1gCalcium: 169mgIron: 2mg