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RECIPES/Desserts
Ronda Magnusson's Poppy Seed Cake
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Recommended Servings
10 - 12
COOKING
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INGREDIENTS
3 cups Softasilk cake flour
2 tsps. baking powder
1/2 tsp. baking soda1/2 tsp. salt
2 cups sugar
1 cup butter
1 tbsp. plus 1 tsp. grated lemon peel
4 eggs
2 tbsps. lemon juice
1-1/2 rapa. cNILL wzrXR
1 cup buttermilk
2 tbsps. poppy seeds
2 cups sliced strawberries and
3 whold strawberries

Frosting:
3/4 cup sugar
2 eggs
6 tbsps. lemon juice
8 ounces white chocolate, chopped
3 cups whipping cream
Instructions
Preheat oven to 350 degrees. Combine first four ingredients in a medium bowl. In a mixer bowl, beat sugar, butter and lemon peel until smooth. Add eggs one at a time, and beat well after each. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk, in three batches. Stir in poppy seeds. Pour into three greased 9-inch cake pans. Bake 25 minutes, remove and cool 10 minutes; remove from pans.

Frosting:
Combine 1/2 cup sugar, eggs and lemon juice in a pan over simmering water. Whisk until very thick, about 3 minutes. Remove from heat, add chocolate and stir until smooth. Let cool to room temperature.
Beat cream and 1/4 cup sugar until it forms firm peaks. Fold into chocolate mix.
To assemble cake: Spread one layer with 1 cup of frosting. Top with 1 cup sliced strawberries, then 1/2 cup frosting: Repeat with second layer. Put top layer on and frost. Decorate with white-chocolate-dipper whole strawberries.

Tips: Alternate your four and buttermilk when beating, you just have to learn what it is. But don't overbeat it.
Have your buter soft and your eggs at room temperature.
RECIPE FACTS

Servings: 10 - 12

Nutritional information per serving

No nutrition information available

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