POPPY SEED CUSTARD CAKE COCKAIGNE
One 9-inch 2-layer cake; 12 to 16 servings
Have all ingredients at room temperature, about 70°F.
Combine in a small bowl and soak for 2 hours:
- 1 cup (235g) milk
- ⅔ cup poppy seeds
- 1 teaspoon vanilla
Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with rounds of parchment paper.
Whisk together thoroughly in a medium bowl:
- 2 cups sifted (200g) cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy:
- 1 stick plus 3 tablespoons (5 ½ oz or 160g) unsalted butter, softened
Beat in:
- 1 ½ cups (300g) sugar
Beat until light and fluffy, scraping down the sides of the bowl a few times during mixing, about 5 minutes. Beat in one at a time until combined, scraping down the sides of the bowl frequently:
- 3 large eggs
Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, scraping down the sides of the bowl after each addition. Beat until just combined. Scrape the batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
Let cool in the pans on a rack for 10 minutes, then invert the cakes onto the rack, peel off the parchment, and turn them right side up to cool completely. Spread between the layers:
Dust the top with:
- Powdered sugar