You can enjoy this pretty little cake from Chef Jennifer Jasinski at Bistro Vendôme, in Denver, or employ your own baking talents, wherever you are...
Lemon Poppy Seed Cake
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1/2 lb butter, softened
2 cups sugar
1 cup buttermilk
3/4 tbl vanilla extract
1/4 cup poppy seeds
1 Combine and sift first 4 ingredients.
2 In mixer with paddle attachment, place butter and sugar, mix until smooth. Slowly add each egg and mix until incorporated.
3 Into mixture, alternate between adding flour mix and buttermilk, mix until smooth. Add vanilla and poppy seed and continue to mix.
4 Take a cake pan and spray with coating. Pour mixture into the pan so it is about 1.5 inches high. Bake at 325ºF for 15 minutes or until cake bounces back to touch,
White Chocolate Mousse Topping
1lb 6 oz white chocolate
1 cup strawberry puree
1cup heavy cream
3 1/2 sheets gelatin, softened
1 quart heavy cream
1 Chop chocolate and place in mixing bowl.
2 Heat puree and cup of cream together, pour over chocolate and mix with a whisk
3 Add gelatin and continue to whisk and cool.
4 Place the quart of heavy cream in a mixer bowl and whip until medium peeks are formed.
5 Slowly fold the chocolate into the cream mixture until fully incorporated, chill until it completely sets up.
To assemble: Cut desired shape out of cake and brush with simple syrup. Pipe mousse mix on top of cake and garnish with fresh strawberries.