Almond Poppyseed Cake with Berries and Mascarpone | Tante Marie's Kitchen

Ingredients

• ¾ cup cake flour
• ½ tsp. baking powder
• 1/8 tsp. salt
• 5 eggs, room temp.
• 1 tsp. vanilla
• 7 oz. almond paste, room temp.
• 1 cup sugar
• 8 oz. (1 cup) butter, room temp., cut into dice
• 1 tsp. lemon zest
• 1 Tbs. poppy seeds
• 2 pints blueberries
• ¼ tsp. lemon zest
• Sugar to taste
• 1 cup mascarpone
• 1 ½ cups heavy cream
• 2 pints raspberries
• 1-2 fresh peaches (optional)