A traditional Ukrainian Lemon Poppy Seed torte 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!
Author Adapted from "From Baba, with Love", Cookbook, pg 259
1 cuppoppy seeds
1 cupwhite granulated sugar
1 cup honey (melted/warmed and cooled)
1 cupcoffee, cooled
6wholeeggs, beaten until thick
3cupsall purpose flour, unbleached
1 teaspoonbaking powder
1tablespoonfresh lemon juice
Raspberry Curd Filling
½pintfresh raspberries or ½ of a 12-oz. package frozen raspberries, thawed
⅓cupwhite granulated sugar
1 ½teaspoonfresh lemon juice
White Chocolate Whipped Cream Icing
See recipe in NOTES
Preheat oven to 300 degrees F
Combine granulated sugar, honey, vegetable oil, cold coffee, lemon juice and lemon zest.
Beat egg until thick (consistency of gravy), then add to honey mixture and beat again for 2 minutes
Sift flour, baking soda, baking powder, poppy seeds and salt. Gradually add flour mixture to the egg mixture and stir thoroughly after each addition.
Pour into 3 greased (with Wilton Cake Release - see NOTES) round 8' pans. Fill pans ⅔ full and bake for 40- 50 minutes or until cake tester comes out clean.
Raspberry Curd Filling
Melt butter in a large saucepan over medium heat.
Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries. Stir frequently at first and then constantly at the end, until thickened, about 10 minutes.
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
Add about ¼ - ⅓ cup layer of white chocolate whipped cream frosting, then add ½ the raspberry curd filling.
Add final cake layer, then add remainder of whipped cream frosting.
Add fresh raspberries and lemon zest to top of cake
Gently toss poppy seeds at sides of cake until they stick.
*NOTE:2 Ingredient White Chocolate Whipped Cream**NOTE: Wilton Cake Release is one of my favorite products- my cakes never stick to the pan!***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 postMy Amazon Recommendations (affiliate links)