I am happy to share with you this wonderful lemon dessert that I simply love. This lemon poppy seed cake with lemon filling and white chocolate cream cheese is without the word. It is very flavorful and fresh and has a great combination of textures. The cake consists of a lemon sponge cake and poppy seeds on the bottom, with a texture resembling a white chocolate mousse, poppy seed and cream cheese filling with a homemade lemon curd filling and topping.
Source: Home Cooking Adventure
Makes about 12 servings
Lemon poppy seed cake
2/3 cup (80g) all-purpose flour
1/4 teaspoon (1g) salt
1 teaspoon (3g) baking powder
1 tablespoon (10g) poppy seeds
1/3 cup (70g) sugar
lemon peel of 1 lemon
2 tablespoons (30g) softened butter
2 tablespoons (30g) vegetable oil
1 egg
1/4 teaspoon (1g) vanilla extract
2 tablespoons (30g) buttermilk
Cream cheese white chocolate
5.5 oz (150g) white chocolate, small pieces
3 tablespoons (45g) whipped cream
1 teaspoon (3g) gelatin powder
1 tablespoon (15ml) cold water
Cream cheese 13 oz (370g), room temperature
2 tablespoons (16g) powdered sugar
1/2 teaspoon (3g) vanilla extract
1 tablespoon (10g) poppy seeds
2/3 cup (160g) whipping cream (35% fat), chilled
Lemon Curd
2 eggs
1/2 cup (100g) sugar
1 tablespoon (10g) lemon zest from 2 lemons
1/3 cup (80ml) fresh lemon juice
2 tablespoons (30g) unsalted butter, cut into small pieces
