POPPY SEED SPONGE CAKE WITH MERINGUE & COFFEE BUTTERCREAM

There is so much going on in this cake, yet it is very easy to make. Moist sponge cake with poppy seeds, a meringue layer in the middle and delicious coffee buttercream in-between. I made this cake for my mom's birthday and it came out perfect! :)

Ingredients for the poppy seed sponge cake :

• 4 large eggs
• 120 g cake flour
• 120 g sugar
• 30 g butter
• 40 ml milk
• 0,5 cup poppy seeds
• 1 tsp baking powder
• 0,5 tsp salt
• 0,5 tsp vanilla extract

Beat the egg whites till soft peaks, then start adding one tsp of sugar at a time and mix on high speed till stiff.

Add the egg yolks and whisk gently till combined.

Sieve in the flour and baking powder in 3 parts, whisking gently after every addition. Melt the butter and let it cool to room temp. Add the butter, milk, salt, vanilla extract and poppy seeds to the mixture and whisk till combined.

Grease only the bottom of two, 23 cm baking pans and line them with baking paper. Bake at 180°C (350°F) for 15 - 20 minutes.

Ingredients for the meringue :

• 2 egg whites
• 100 g sugar (0,5 cup)

Beat the egg whites till soft peaks. Start adding the sugar one tsp at a time. Beat for about 5 minutes or till the sugar granules have disolved. Spread the meringue on a baking paper in a shape of a flat, 23 cm circle.

Bake in 120°C (250°F) for an hour.

Ingredients for the coffee buttercream :

• 200 g butter
• 100 g icing sugar
• 1,5 tsp instant coffee
• 1 tsp water

Mix the butter on high speed for 5 minutes. Add the icing sugar and mix till combined. Dissolve the coffee in the water and add to the buttercream. Mix until well combined.

Layer the cake by placing the sponge cakes on the bottom and at the top, layer them with the buttercream and place the muringue in the middle.

I have also made a vanilla, poppy seed buttercream to cover the cake. Many flavors and textures makes this cake very interesting and absolutely delicious, try it out! :)