White Chocolate & Poppy Seed Cake With Lemon Syrup – a delicious recipe with Cake, Caster sugar, Salt, Poppy Seeds, Butter, lemons. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix all the dry ingredients.
2
Melt butter, beat the egg whites till firm and join together. Stir well.
3
Divide the batter between 3 or 4 parts. Bake every each of them for 20 min @ 180u00b0.
4
For the lemon syrup mix sugar, water and lemon juice, bring to boil, let thicken for some minutes. Brush generously the cake layers while warm. Leave to cool down completely before icing.
5
For the icing melt white chocolate, just don't heat up too much. Mix well with the cream cheese. Separately whip the cream with 1 tsp of starch till firm. and gently add to the cream cheese and chocolate paste stirring in slowly.
6
Spread the icing on the cake layers building up the cake, giving a nice finish. Decorate with some chopped white chocolate and edible rose petals.
77848
kcal
Calories
8666
g
Fat
347
g
Carbs
146
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 19 ingredients. The key ingredients include: Poppy Seed Cake, 540 grams Self raising flour, 300 grams Caster sugar, 1 teaspoon Sea Salt, and more.
Yes, White Chocolate & Poppy Seed Cake With Lemon Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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