📋Lemon Poppy seed Torte (with Raspberry Curd filling) Recipe
This Lemon Poppy Seed torte is a traditional Ukrainian cake filled with a tangy raspberry curd and a creamy white chocolate whipped cream frosting. It's easy to decorate, but looks elegant and is perfect for any special occasion!
Servings 12 servings
Calories 428kcal
Equipment
- mixer
Ingredients
Torte
- 1 cup poppy seeds
- 1 cup white granulated sugar
- 1 cup honey (melted/warmed and cooled)
- ¼ cup vegetable oil
- 1 cup coffee, cooled
- 6 whole eggs, beaten until thick
- 3 cups all purpose flour, unbleached
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon fresh lemon juice
- 1 lemon zest
- dash salt
Raspberry Curd Filling
- 4 tablespoon unsalted butter
- ½ pint fresh raspberries or ½ of a 12-oz. package frozen raspberries, thawed
- 3 large egg yolks
- â…“ cup white granulated sugar
- pinch salt
- 1 ½ teaspoon fresh lemon juice
Garnish
- fresh raspberries,
- lemon peelings
White Chocolate Whipped Cream Icing
- White Chocolate Whipped Cream Frosting https://foodmeanderings.com/white-chocolate-whipped-cream-frosting-ganache/
Instructions
Cake
- Preheat oven to 300 degrees F/148 degrees C and grease 3 round 8 inch pans.
- In a large bowl, combine sugar, honey, vegetable oil, cold coffee, lemon juice and lemon zest.
- In a separate medium bowl, beat egg until thick (consistency of gravy) with an electric mixer on medium speed, then add to honey mixture and beat again for 2 minutes
- In a small bowl, combine flour, baking soda, baking powder, poppy seeds and salt together.
- Gradually add the flour poppy seed mixture to the egg mixture and stir thoroughly after each addition.Â
- Pour into 3 round 8-inch prepared pans. Fill pans â…” full and bake for 40- 50 minutes or until cake tester comes out clean.
- When cake is done, let cool 10 minutes before removing from pan and moving to wire racks.
Raspberry Curd Filling
- Melt butter in a small saucepan over medium heat.Â
- Add the raspberries, egg yolks, sugar and salt, and cook on a gentle boil, mashing the berries. Stir frequently at first and then constantly at the end, until thickened, about 10 minutes.Â
- Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
- Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Cover and refrigerate until ready to serve.
White chocolate Whipped cream frosting
- Make as per instructions in recipe in NOTES
Assembly
- Trim cakes
- Add about ¼ - ⅓ cup layer of white chocolate whipped cream frosting, then add ½ the raspberry curd filling.
- Repeat.
- Add final cake layer, then add remainder of whipped cream frosting.
Garnish
- Add fresh raspberries and grated lemon peel to top of cake
- Gently toss poppy seeds at sides of cake until they stick.
Notes
*See body of post for important recipe info and tips!
***NOTE: This nutrition calculation is for the cake and filling only! Depending on the frosting/icing you use, you will have to calculate that separately. If you use the White Chocolate Whipped Cream frosting I recommend, I have the nutrition information included in that post
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Nutrition
Serving: 1slice | Calories: 428kcal | Carbohydrates: 75g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 218mg | Potassium: 194mg | Fiber: 4g | Sugar: 47g | Vitamin A: 186IU | Vitamin C: 7mg | Calcium: 156mg | Iron: 3mg
