Lemon Poppy Seed Cake with Swiss Meringue White Chocolate Frosting...with fresh Raspberries.

A cake with a name like that has to be good. 
and it's even better...


Found the Original Recipe HERE.


I modified mine a little, to make it faster and easier. 


Cake:
-2 boxes of cake mix, one yellow cake and one lemon cake, just mix together in a big bowl.
-follow each recipe on the back of the box for eggs, water, and oil. 
-3 teaspoons of poppy seeds


mix and put into cake pans. I used 4 square 8x8 pans and filled them all half way. 
bake 2 at a time for 25 minutes. perfect, yummy, delicious smelling, cake is ready!
let it cool while you make this uber intense frosting....but it's totally worth it!




Swiss Meringue White Chocolate Frosting:

-5 Egg Whites

-1 cup Sugar

-Pinch of Salt

-2 cups (4 sticks) Unsalted Butter, Softened

-1 tsp. Vanilla Extract

-8 oz. Good Quality White Chocolate, chopped

**noticed that I split the recipe in half. and it was more than enough frosting to cover all the cakes.

While the cakes are cooling, make the swiss meringue buttercream frosting. 

Place the white chocolate in a heatproof bowl.  Set the bowl over a pot of simmering water. Melt the chocolate until completely smooth.  Take the bowl off the heat and let sit on the counter until completely cooled. 

In the bowl of a stand mixer, combine the egg whites, sugar, and salt.  Place the bowl over a pot of simmering water.  Whisk constantly until the sugar is dissolved and the mixture reaches about 150 degrees F.

Take the bowl and attach it your mixture, fitted with the whisk attachment.  Whisk the egg white mixture until it reaches room temperature and stiff peaks have formed, about 5-10 minutes.  At this point the mixture will be thickened and white.  With the mixer on low speed, add the butter, 2 tablespoon as a time.  Once all the butter is added, raise the speed to medium high and mix until the mixture starts to come together.  Remove the whisk attachment and replace with the beater attachment.  Beat until the buttercream comes together fully and is smooth.  This will take time, about 5 minutes.  So don’t worry if you think you did something wrong, it will come together and create a smooth and creamy buttercream.

Once finished, mix in the vanilla.  Gradually add in the melted and cooled white chocolate.  Be careful to not let it touch the sides of the bowl because you don’t want it to harden.  Beat until the frosting is smooth.  You can also color your buttercream at this point if desired.  If the buttercream is too soft, you can place it in the freezer for about 5 minutes to let it slightly harden.  Then beat the frosting again to smooth it out and get it to the right consistency. 

**I put mine in the freezer for 5 minutes and then whipped with a whisk to get it fluffier. 

Assembling the cakes. 

I layered 2 cakes on top of each other, putting a little frosting with whole raspberries in between each cake. You then cover the cake with frosting and top it off with fresh raspberries. 

IT'S AMAZING!

they don't look perfect or pretty, by any means. but we were to much in a hurry to eat them...they are soooo yummy!