With strawberries in season, why not make this delicious cake.A sponge cake with poppy seeds and a smooth creamy filling with fresh strawberries topped off with more strawberries and sprinkled with toasted almonds on the sides.It’s fairly simple to do and the results are amazing!
Ingredients for batter:
7 eggs
1 cup sugar
1 cup all purpose flour (sifted)
1/3 cup poppy seeds
Cream:
17.5 oz.(500 gr.) Mascorpone cheese
8 oz. cream cheese softened at room temp.
1 can condensed milk
Syrup:
1/2 cup water
4 tablespoons sugar
your choice of Strawberry,blackberry,orange or peach liquor. Or none at all.
Bring all the ingredients to a boil in a small sauce pan and let it cool down.
Filling and topping:
fresh sliced strawberries
sliced toasted almonds
Directions:
Heat oven to 350 degrees
In a stand mixer on high speed beat eggs and sugar until the batter will look light and fluffy.
Gently fold in sifted flour and poppy seeds.
Spray a glass baking dish( 9.25×13.25) or 2 round (9 inch)
Pour the batter in the baking dish(es).
Bake for about 25-30 minutes.
When done baking transfer on the cooling rack and let cool completely.
Cream:
In a mixing bowl or stand mixer on high speed, beat mascorpone and cream cheese.
Slowly add condensed milk and continue to beating until nice and smooth.
Assembling the cake:
If you’re making the squared cake, cut the cake in half the slice it the other way making total of 4 layers. for the round, slice both cakes in half to make total of 4 layers.
Pour /spray the syrup over the first layer.
Spread some cream and arrange sliced strawberries on top of the cream.Repeat with the rest of the layers. Sprinkle sides of the cake with almonds.
note: This cake is better if served on the day you make it.The strawberries don’t taste fresh on the second day.