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I am so glad to share with you this amazing lemony dessert that I simply adore. This Lemon Poppy Seed Cake with Lemon Curd and White Chocolate Cream Cheese filling is out of this word. It is so flavorful and refreshing and has a great combination of textures. The cake consists of a lemon and poppy seed sponge cake at the bottom, with a mousse-like texture white chocolate, poppy seed and cream cheese filling and a homemade lemon curd insert and topping.
0:00 - Intro
0:44 - Lemon Poppy Seed Cake
2:40 - Baking Time
2:48 - Lemon Curd
3:51 - White Chocolate Cream Cheese Filling
5:20 - Assemble the Cake
7:00 - Add lemon Curd Topping
7:25 - Decorating the Cake
8:04 - Enjoying the Cake
Makes about 12 servings
Lemon Poppy Seed Cake
2/3 cup (80g) all-purpose flour
1/4 tsp (1g) salt
1 tsp (3g) baking powder
1 tbsp (10g) poppy seeds
1/3 cup (70g) sugar
lemon zest of 1 lemon
2 tbsp (30g) butter , softened
2 tbsp (30g) vegetable oil
1 egg
1/4 tsp (1g) vanilla extract
2 tbsp (30g) buttermilk
White Chocolate Cream Cheese Filling
5.5 oz (150g) white chocolate , small pieces
3 tbsp (45g) whipping cream
1 tsp (3g) gelatin powder
1 tbsp (15ml) cold water
13 oz (370g) cream cheese , room temperature
2 tbsp (16g) powdered sugar
1/2 tsp (3g) vanilla extract
1 tbsp (10g) poppy seeds
2/3 cup (160g) whipping cream (35% fat) , chilled
Lemon Curd
2 eggs
1/2 cup (100g) sugar
1 tbsp (10g) lemon zest from 2 lemons
1/3 cup (80ml) fresh lemon juice
2 tbsp (30g) unsalted butter , cut into small pieces
For Decoration
poppy seeds
white chocolate curls