Best Poppy Seed Layer Cake With Strawberries And White Chocolate Cream Recipes

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POPPY SEED CAKE



Poppy Seed Cake image

As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-15 servings.

Number Of Ingredients 13

1/3 cup poppy seeds
1 cup 2% milk
4 egg whites
3/4 cup shortening
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 426 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 184mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

SOLO POPPY SEED CAKE



Solo Poppy Seed Cake image

This was a Slovak traditional cake that was passed down in my family which I make for special occasions and now its my birthday cake. Solo still prints the recipe on the back of its label of Poppy Seed filling. I did not find the recipe in here and wanted to share this truly delectable for all to enjoy since I hate seeing lemon with it-just ruins it. I hear complaints that people think poppy seed is dry and stay away from it. You haven't eaten it properly then! I love poppy seed! It is so addicting! Very moist and good right out of the oven. Even better next day when flavors have mellowed. Its really good cold too. Its so good, it doesn't need frosting!! I will post my lighter version that I use now just for me since I am dieting and for my hypoglycemia. Enjoy!

Provided by Wicked Creations

Categories     Dessert

Time 1h45m

Yield 1 bundt, 14-16 serving(s)

Number Of Ingredients 10

1 cup butter (softened-I used butter better for the cake) or 1 cup margarine (softened-I used butter better for the cake)
1 1/2 cups sugar
12 1/2 ounces solo ground poppy seed filling (1 can)
4 egg yolks
4 egg whites
1 teaspoon vanilla extract
1 cup sour cream (diary)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350°F
  • Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside.
  • Beat butter and sugar in a large bowl with electric mixer until light and fluffy.
  • Add poppy seed filling and beat until blended.
  • Beat in egg yolks one at a time, beating well after each addition.
  • Add vanilla and sour cream and beat just until blended.
  • In a small bowl, blend flour, baking soda and salt.
  • Add flour mixture to poppy seed mixture gradually beating well after each addition.
  • In a separate bowl, beat whites with electric mixer untill stiff peaks form.
  • Fold whites into batter and spread in prepared pans.
  • Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in center comes out clean.
  • Cool in pan on wire rack for 10 minutes.
  • Remove from pan and cool completely on rack. Dust with confectioners' sugar just before serving if desired.

POPPY SEED LAYER CAKE WITH STRAWBERRIES AND WHITE CHOCOLATE CREAM



Poppy Seed Layer Cake with Strawberries and White Chocolate Cream image

Provided by Karen Barker

Categories     Cake     Milk/Cream     Chocolate     Fruit     Dessert     Bake     Strawberry     Lemon     Summer     Birthday     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 23

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

Steps:

  • 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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