YOU NEED

POPPY SEED CAKE

• 100 grams (¾ cup) poppy seeds
• 250 ml (1 cup) whole milk
• 240 grams (2 cups) all purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• 200 grams (1 cup) unsalted butter, room temperature, cubed
• 200 grams (1 cup) granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• lemon zest (from 1 medium lemon)

BLACKBERRY JAM

• 500 grams (3 cups) fresh blackberries
• 1 Tablespoon lemon juice, freshly squeezed
• 100 grams (½ cup) granulated sugar

MASCARPONE CREAM FROSTING

• 220 grams ( 1 cup) mascarpone cheese, chilled
• 2 teaspoons vanilla extract
• 220 grams (1 cup) powdered sugar, sifted 
• 250 ml (1 cup) heavy whipping cream, chilled

CAKE DECORATION

• Variety of very fresh berries such as blackberries or raspberries. 
• Any kind of edible flowers. I have used roses for this one but anythink at hand is perfectly fine. 
• 1tbs poppy seeds for sprinkle

HOW TO

POPPY SEED LAYER CAKE

• Preheat oven to 180° Celsius
• Grease three 15 cm cake pans and place a round parchment paper to the bottom of each pan. 
• In a small saucepan, warm the milk and poppy seeds over medium heat until the mixture comes to a boil. Remove from heat and set aside to cool.
• In a medium bowl, blend the flour, baking powder and salt with a whisk. Set aside.
• Into the bowl of a stand mixer fitted with the paddle attachment, add the butter and granulated sugar. Mix until light and fluffy. Add the eggs one at a time and mix well between each addition. Scrape down the sides of the bowl. Add the vanilla extract, and the lemon zest. Mix until incorporated.
• Add half of the flour mixture to the bowl and beat until just combined. Add the poppy seed and milk mixture and beat until smooth. Add the remainder of the flour and mix well. Scrape the bowl with a spatula to ensure there is no unmixed flour at the bottom.

• Pour the cake batter evenly between the two pans. 
• Bake for 35 minutes, until cake begins to pull away from sides of pan and a toothpick inserted into the center comes out with no crumbs. 
• Cool in pans for a little bit and then flip onto a metal cooling rack upside down and remove the parchment paper. Cool completely before torting the layers.
• Divide each cake layer into two thinner rounds by slicing carefully in half horizontally with a sharp serrated knife. 

BLACKBERRY JAM

• Yield: 1 cups (220 ml) blackberry jam, enough to use between cake layers with some extra to spare.

• Place the blackberries and the sugar into a  saucepan.  Using the back of a wooden spoon, mash until the berries release their juices and have become saucy. Cook over medium heat, stirring from time to time to keep the foam down, until mixture has gelled and thickened to a jam-like consistency. It should atake arround 20-25 minutes. Set aside to cool. 

MASCARPONE CREAM FROSTING

• Yield - 3 cups, enough for a thin application between each of the 4 torted cake layers, as a dam for the blackberry basil jam, and to coat the exterior of the cake in a naked cake style.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the chilled mascarpone, vanilla extract and powdered sugar. Beat on medium speed until mixed. Scrape down the sides of the bowl. Increase speed to high and beat for 1 minute or so, until light and fluffy. Be careful not to mix too much, as mascarpone is sensitive and can turn grainy when overmixed.
• Turn the mixer to high and stream in the heavy whipping cream. Beat for another minute or two, until the mixture is thick and fluffy and can stand up on its own. 

CAKE ASSEMBLY

• Place the round piece of parchment paper on a cake stand (I use a cake turn table it is so convenient for aplying the frosting and cake decoration). Add the first of the 4 torted cake layers onto a parchment paper, cut side down. Spread a layer of mascarpone frosting onto the entire layer. Using a piping bag with a large round open tip, pipe a circle of frosting around the outside border of the cake, closing it completely. 
• Cover with the 2nd layer of the cake, cut side down. Press down gently.  Pipe a layer of mascarpone to the outside border of the layer forming a damp to prevent the jam to spill over the sides of the layers. Add the jam filling to the remaining part of the layer. Cover with the 3rd layer of cake, cut side down. Repeat the mascarpone filling without a jam this time and cover with the 4th layer of cake, cut side down. 
• Using an offset spatula and a scraper, cover top and sides of cake with the remaining mascarpone frosting. To achieve the naked look, apply a thinner amount and use a bench scraper or cake spatula to expose a bit of the cake underneath. If you have a cake turntable it will make this process much easier.
• Refrigerate for 30 minutes minimum before adding the decoration. 
• You can use any kind of seasonal berries, eddible flowers and a bit of poppy seed sprinkle for decoration.  I have used fresh blackberries and roses from my garden. But you can use your imagination and see where your creative self would take you with this cake. Enjoy!