Lemon poppy seed cake
Spring is coming and that means time for warm temperatures and more fresh flavors. We have therefore created this delicious lemon poppy seed cake. This glory is perfect for during the Easter brunch.
- 250 g FunCakes Mix for Sponge Cake
- 200 g FunCakes Mix for Buttercream
- FunCakes Flavour Paste -Lemon Meringue-
- 4 eggs (approx. 200 g)
- 250 g unsalted butter
- 225 ml water
- Edible violets
- Poppy Seed
- FunCakes Bake Release Spray
- Wilton Cooling Grid
- Wilton Turntable
- Wilton Cake Leveler
- PME Deep Round Baking Pan Ø 20 x 7,5cm
- PME Side Scraper
Preheat the oven to 175°C (convection oven 160°C).
Prepare 250 grams of FunCakes Mix for Sponge Cake as indicated on the package and whisk the poppy seeds through the batter. Grease the baking pan and fill the pan with the batter. Bake the sponge cake in 30 – 35 minutes. Release the cake on a cooling grid and let it cool down completely.
Prepare 200 grams of FunCakes Mix for Buttercream as indicated on the package and add lemon meringue flavour to taste. Cut the sponge cake twice using a cake leveler. Fill the sponge cake with a thin layer of lemon meringue buttercream using a spatula and cover the outside with buttercream using a side scraper. Put the cake in the fridge for 30 minutes and cover the cake again with a layer of buttercream.
Cut some thin slices of lemon, cut them through halve and place it on the cake in a fan shape. Decorate with some edible violets and some poppy seeds.