Poppy seed & hazelnut layer cake with raspberry mascarpone
Nutty poppyseed and hazelnut sponge sandwiched between layers of sweet, thickened mascarpone and fresh, bright raspberries drizzled with dark chocolate ganache.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Poppy seed and hazelnut cake with raspberry mascarpone
- 1/2 cup (75g) poppy seeds
- 1 cup (250ml) milk
- 250 grams unsalted butter, softened
- 2 cups (440g) caster (superfine) sugar
- 6 eggs
- 2 cups (300g) self-raising flour
- 2 cups (240g) ground hazelnuts
- 1 cup (240g) sour cream
- 500 grams mascarpone
- 300 millilitres pouring cream
- 1/2 cup (80g) icing (confectioners') sugar
- 200 grams dark (semi-sweet) chocolate, chopped finely
- 375 grams raspberries
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