Bonne Maman Poppy Seed Cake with Lemon Cream
Citron
Crème de citron
Dessert
Moyen
Steps
- Preparing the cake
- Preheat oven to 350 ° F.
- Spray two 8-inch x 2-inch round cake pans and line with parchment paper.
- Spray parchment paper with cooking spray, dust bottom and both sides of pans with flour, tap off excess and set aside.
- In a medium bowl, sift together flour, baking powder and salt; set aside.
- In a standard mixer fitted with a paddle attachment, cream the butter until softened. Increase the speed to high and beat until light and fluffy.
- On low speed, slowly add ½ cup sugar and beat until completely incorporated. Beat in vanilla and poppy seeds.
- Add the flour mixture in two batches, alternating with the milk.
- Mix with each addition so that all the ingredients are well incorporated. Set aside.
- In a mixing bowl, beat egg whites and cream of tartar on low speed until foamy. On high speed, gradually add remaining ¼ cup sugar. Beat until stiff peaks form.
- Gently fold the egg white mixture into the flour mixture. Do not overmix.
- Divide the batter between the prepared pans and bake until golden brown, about 40 minutes.
- Transfer to a wire rack and let cool completely before unmolding.
- Preparing the icing
- In a standard mixer fitted with a paddle attachment, add the cream cheese and butter.
- Beat on high speed until light and fluffy.
- Add vanilla, salt and powdered sugar and mix until well incorporated.
- Assembly
- Cut each cake in half horizontally and begin assembly.
- Place one of the bottom layers on a serving platter, spread with ½ cup lemon curd. Top with another cake layer, spread with ½ cup frosting.
- Repeat with another layer of cake, lemon curd and filling. Top the assembled cake with the remaining frosting.
- Refrigerate until firm, at least 2 hours.
- Finish the cake by mixing the remaining frosting with the remaining lemon cream.
- Cool slightly and spread evenly over the entire cake.