White Chocolate Frosting
2 1/2c. cold heavy cream
6oz. white chocolate, chopped
Cake
2 1/4c. cake flour
1 1/2t. baking powder
2T. poppy seeds
1/4t. salt
1 1/2c. sugar
1 1/4c. sticks of butter
1 ½ T. lemon zest
2T. lemon juice
Whites from 3 eggs and 1 whole egg
1c. milk
8T. strawberry jam
1lb. fresh strawberries ( reserve 4 for decorating the top) hulled and sliced
1. Frosting: Pour 1 c. of the cream into a 4c. glass measure: bring to a simmer in the microwave, about 2min; add the white chocolate. Let stand 2min. Whisk until smooth: refrigerate till ready to use.
2. Cake: Heat the oven to 350. Line 2 (8in.) pans with greased parchment paper and grease under(paper) and sides of pans.
3. In a med bowl, whisk together the flour, baking powder, salt. Poppy seeds. Set aside.
Beat the sugar and the butter, lemon juice and zest till light and fluffy. About 3min. add the egg whites and whole egg. Mix well. Then add the dry ingredients and milk alternately till combined. Beat at med. speed for 3min. Divide batter into both pans.
4. Bake for 35-40min. until toothpick comes out clean. Cool in pans for 10min.
Loosen the edges with a knife and put on wire racks to cool completely.
5. To finish the frosting: In a large bowl, beat the chilled white chocolate-whipped cream mixture with the remaining 1 1/2c. whipping cream/heavy cream. Till stiff peaks form.
6. To assemble the cake, with a serrated knife cut each layer in half, creating 4 thin layers out of you two cakes. Put 1 cake on your desired plate, spread with 2T. of the strawberry jam, 2/3c. of the frosting, and 1/3 of the strawberries. Repeat till you get to the last layer, then spread the remaining frosting on the top and sides of the cake. Decorate with the extra berries and any other desired object.
