VANILLA POPPYSEED CAKE

This cake has 4 layers of vanilla poppy seed cake filled with raspberry filling and covered with meringue frosting. It is decorated with blanched almonds, meringue kisses and white chocolate barks

INGREDIENTS -

FOR THE CAKE-

  • 2 cups all purpose flour
  • 4 tsps baking powder
  • 1 pinch of salt
  • 1 cup oil
  • 1 cup sugar
  • 4 eggs
  • 2 tsps pure vanilla extract
  • 1 cup buttermilk
  • 1/4 cup poppy seeds

 

FOR RASPBERRY FILLING

  • 250g frozen raspberries
  • 1 tbsp cornstarch
  • 2 tbsp lemon juice
  • 1/4 cup sugar

 

FOR THE MERINGUE FROSTING and MERINGUE KISSES

  •  4 ggg whites
  • 2 cups castor sugar
  • 1/4 cup cold water

 

FOR WHITE CHOCOLATE BARKS

  • 1 cup white cooking chocolate
  • red food colouring
  • wheat flakes
  • frozen raspberry bits

 

INSTRUCTIONS-


    CAKE-

    • Pre- heat the oven to 170 degrees. Oil the tins using a pastry brush and dust the tins with all purpose flour.
    • In a  medium bowl, whisk flour, baking powder, salt and poppy seeds
    • In a large bowl, using an electric mixer, beat oil and sugar until light and fluffy. With mixer on low, beat in eggs one at a time
    • Beat in the vanilla
    • Alternately, beat in flour mixture and buttermilk beginning and ending with flour mixture. Carefully fold in the flour mixture. Do not over mix
    • Divide the batter between two tins of the same size. Smooth top using a spatula. Bake until an inserted toothpick comes out clean. It should take about 30-32 minutes. Let the cakes cool completely

     

    FILLING-

    • In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat Keep stirring until thickened
    • Let cool completely before spreading onto cake.

     

    FROSTING-

    • Place egg whites, sugar and cold water in a large heat-proof bowl. whisk to combine
    • place the bowl over saucepan of simmering water, creating a double boiler
    • Using an electric mixer, beat egg white mixture for 15 minutes or until stiff peaks form.
    • Remove the bowl from heat. Beat until cooled

       

      MERINGUE KISSES-

      • After the frosting has cooled completely, add red food colouring to 1/4th of the frosting
      • Put it in a piping bag and pipe your meringues of a baking tray lined with baking sheet
      • Bake for 5 minutes in a 100C oven
      • Let them rest in the oven for 15 minutes

       

      WHITE CHOCOLATE BARKS-

      • Melt chocolate on a double boiler. 
      • While the chocolate is still hot, pour it on a tray lined with parchment paper
      • Make red swirls using a toothpick dipped in red food colouring
      • Sprinkle with wheat flakes and frozen raspberry bits
      • Let it cool in the fridge. 

       

      ASSEMBLY-

      • After the cakes have cooled completely, divide each layer into two so that you have four layers
      • Fill each layer with your cooled raspberry filling
      • After frosting your cake, decorate with meringue kisses and white chocolate barks