Almond Poppyseed Cake with Berries and Mascarpone | Tante Marie's Kitchen
Luscious almond poppyseed cake with fresh berries and mascarpone filling—perfect for summer parties and year-round enjoyment. Best the next day! | Tante Marie's Kitchen
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Cooking tools:
- Oven
- Cake pan
- Parchment paper
- Wax paper
- Sifter
- Mixing bowl
- Fork
- Hand mixer
- Stand mixer
- Spatula
- Wooden spoon
- Measuring cup
- Cooling rack
- Pan
- Whisk
- Cake plate
- Chef's knife
- Cutting board
- Measuring spoon
- Pastry brush
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)
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