Poppyseed cake with strawberries and mascorpone cream

Preheat the oven to 350°F.

Using a stand mixer on high speed, beat the eggs and sugar until the mixture is light, fluffy, and increased in volume.

Gently fold the sifted flour and poppy seeds into the egg mixture until just combined.

Lightly grease a 9.25 x 13.25-inch glass baking dish or two 9-inch round baking pans.

Pour the batter into the prepared baking dish or divide it evenly between the two round pans.

Bake for about 25-30 minutes, or until the sponge is set and a tester comes out clean.

Transfer the baked cake to a cooling rack and let it cool completely.

For the syrup, combine the water and sugar in a small saucepan; add strawberry, blackberry, orange, or peach liqueur if desired, bring to a boil, then remove from the heat and let cool.

For the cream, beat the mascarpone cheese and softened cream cheese on high speed until smooth.

Slowly add the sweetened condensed milk and continue beating until the cream is smooth and well combined.

For a rectangular cake, divide and split the cooled sponge to make four layers. For round cakes, split each of the two cakes horizontally to make four layers total.

Moisten the first cake layer with some of the cooled syrup.

Spread a layer of mascarpone cream over the cake and arrange sliced strawberries on top.

Repeat the syrup, cream, and strawberry layers with the remaining cake layers, finishing with cream.

Press toasted sliced almonds onto the sides of the cake. For the freshest strawberries, serve the cake the same day it is assembled.