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Poppy Seed Layer Cake with Strawberries and White Chocolate Cream Recipe

Poppy Seed Layer Cake with Strawberries and White Chocolate Cream Recipe

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Poppy Seed Layer Cake with Strawberries and White Chocolate Cream

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Ingredients

Count

Nutrition

661

Calories

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Ingredients:

Serving

3 cups cake flour
2 tsp baking powder
1/2 tsp baking soda
3/4 stick (6 tbsp) cold unsalted butter, cut into bits
1/2 tsp salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tbsp plus 1 tsp grated lemon peel
4 large eggs
2 tbsp fresh lemon juice
1 1/2 tsp vanilla extract
1 cup buttermilk, room temperature
2 tbsp poppy seeds
3/4 cup sugar
2 large eggs
6 tbsp fresh lemon juice
8 oz good-quality white chocolate (such as lindt or baker's), chopped
3 cups chilled whipping cream
2 1/2 cups sliced hulled strawberries
4 oz good-quality white chocolate , shaved into curls
12 whole strawberries

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	660.99 Kcal (2767 kJ)
Calories from fat	277.1 Kcal
		% Daily Value*
Total Fat	30.79g	47%
Cholesterol	156.65mg	52%
Sodium	247.38mg	10%
Potassium	388.43mg	8%
Total Carbs	89.55g	30%
Sugars	58.48g	234%
Dietary Fiber	2.35g	9%
Protein	9.93g	20%
Vitamin C	34.1mg	57%
Vitamin A	0.1mg	3%
Iron	3.6mg	20%
Calcium	188.5mg	19%

Amount Per 100 g
Calories	259.33 Kcal (1086 kJ)
Calories from fat	108.72 Kcal
		% Daily Value*
Total Fat	12.08g	47%
Cholesterol	61.46mg	52%
Sodium	97.06mg	10%
Potassium	152.4mg	8%
Total Carbs	35.13g	30%
Sugars	22.95g	234%
Dietary Fiber	0.92g	9%
Protein	3.9g	20%
Vitamin C	13.4mg	57%
Iron	1.4mg	20%
Calcium	74mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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