Ingredients
Poppyseed sponge
egg
6pc
sugar
150g
5.25oz
0.60cup
10tbsp
vanilla extract
to taste
poppy seeds
50g
1.75oz
3.35tbsp
lemon zest
1pc
all-purpose flour
200g
7oz
0.80cup
13.40tbsp
Cream cheese frosting
cream cheese
500g
17.50oz
2cup
33.50tbsp
vanilla extract
to taste
sugar
to taste
heavy cream
70ml
2.31fl oz
0.28cup
4.69tbsp
Soaking syrup
lemon juice
0.5pc
diluted water
50ml
1.65fl oz
3.35tbsp
sugar
to taste
Method
-
For the poppyseed sponge, beat eggs, sugar, and vanilla extract until peaks form. Add flour and gently fold using a spatula. Mix in poppy seeds and lemon zest. Bake in a rectangular 35x25cm pan at 150°C for 30 minutes.
-
For the cream cheese frosting, whip heavy cream, then add vanilla extract, cream cheese, and sugar. Mix until smooth and creamy.
-
Prepare the soaking syrup by combining lemon juice, diluted water, and sugar to taste.
-
Once the sponge is baked and cooled, soak it with the prepared syrup. Spread a layer of cream cheese frosting over the sponge.
-
Decorate the cake with raspberries, poppy seeds, and basil leaves for an elegant finish.
