Lemon Meringue Poppy Seed cake

Materials:

  • 250 gram FunCakes mix for Sponge Cake
  • 200 gram FunCakes mix for Buttercream
  • 4 eggs
  • 250 gram soft unsalted butter
  • 25 ml water
  • 200 ml water
  • FunCakes Flavoring paste Lemon Meringue
  • FunCakes Bake Release spray
  • Wilton Chrome Plated Cooling Grid
  • Wilton Basic Turntable (optional)
  • Wilton Cake Leveler 25cm
  • Deep Round baking pan 20cm, e.g. PME
  • Side Scraper, e.g. PME
  • Lemon
  • Edible violets
  • Poppy Seed

Preparaion:
Preheat the oven to 175°C (convection oven 160°C) and grease the baking pan with Bake Release spray. Make the Buttercream as indicated to the package or this basic recipe. Let it stiffen up, while you continue with the cake. Make the Sponge Cake as said on the package or in this basic recipe. Spoon the amount of poppy seeds you want through the batter and put in the greased baking pan. Bake it in about 30-35 minutes, until it’s done and put it on the cooling grid immediately. Leave it there, until it’s completely cooled off.

Finish the buttercream as indicated on the package or the basic recipe and season with the flavor paste. Cut the cake twice, so you can fill and cover it on the inside and sides thinly with lemon butter cream. Use the side scraper to get it nice and tight. This is easiest if you use a turn table.

Put the cake in the refrigerator for half an hour so that the buttercream can stiffen and then cover it again with a thick layer of lemon buttercream. Then smooth it again with the side scraper.

Cut some thin slices of lemon, halve them and put this in the form a fan on the cake. Decorate with some edible violets and some poppy seeds.