Moist poppyseed cake paired with tart raspberry compote and light mascarpone cream
This cake remind be back on the day during my apprenticeship in Germany. Poppyseed is a very commonly used ingredients in many cakes and pastries and it’s honestly one of my favorites. It has a unique flavor but one that pairs so well with other flavors such as raspberries. The poppyseeds also give this cake a wonderful crunchy element.
Why you’ll love this raspberry poppyseed cake recipe:
1. Flavor: a perfect summer recipe with fresh raspberry flavor and paired perfectly with poppyseeds. This cake is just simply delicious!
2. Perfect texture: I love a cake with texture and this combines crunchy poppyseed cake layers and light mascarpone cream. In between you have 2 layers of tart raspberry compote thats not too sweet so you have a nice balance. I like to leave in the raspberry seeds for more crunch.
3. Seasonal: this cake tastes best in the summer when berries are in season. You can also substitute the raspberries for another type of berry such as strawberry or blackberry.
4. Easy to make: this cake looks more difficult than it is. The poppyseed cake sponges are rather easy and quick to make and the compote and mascarpone cream are also very easy. I like to make the raspberry compote 1 day ahead and keep it in the fridge so it can set. The mascarpone cream is simply whipped before assembly.
5. Stays delicious: for several days in the fridge. Make sure to cover it well so it doesn’t dry out.
Ingredients you’ll need to make this cake:
For the poppyseed cake sponges:
Butter: a good quality butter. I like to use „Die Butter“
Sugar: I use white cane sugar for this recipe
Poppyseeds: use roasted poppyseeds. I used whole poppyseeds in this recipe for more crunchy but you can used crushed poppyseeds, this will intensify the poppyseed flavor if they are crushed.
Flour: use all purpose flour ( type 550)
Eggs: use whole eggs
Egg yolks: this adds moisture, flavor/texture and stability in the sponge
Baking powder: make sure the baking powder isn‘t expired
Vanilla paste/powder: I like to add a little bit of vanilla paste or powder
Salt: use regular table salt
For the raspberry compote:
Raspberries: for the compote I used frozen raspberries but you can also use fresh if you prefer and for the raspberries on top use fresh ones !
Sugar: I use white cane sugar
Lemon juice: to balance the sweetness of the compote and helps keep the vibrant red color
Gelatine: I use gelatine to give to compote some stability so it doesn’t spread too much.
Vanilla beans: I like to add in a bit of vanilla paste or powder or a dried old vanilla pod for a little extra flavor. (Optional)
For the apple mascarpone whipped cream:
Mascarpone: I use Galbani but any good mascarpone will work
Whipped cream: use a whipped cream with 35% fat
Powdered sugar: for some sweetness
Vanilla: I like to add a bit of vanilla paste
Fresh raspberries on top for a beautiful look and extra freshness
How to make raspberry poppyseed layer cake (step-by-step):
1. Make the poppyseed cake sponge:
Bring the milk and half of the sugar to a boil. Remove from the heat and stir in the poppy seeds and fine semolina (Weizengriess). Allow the mixture to sit and thicken slightly, then leave to cool completely.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, remaining sugar, salt and vanilla until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Sift together the flour and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the cooled poppy seed mixture. Mix until just combined and the batter is smooth.
Divide the batter evenly between two prepared 20 cm cake tins and smooth the tops.
Bake at 165°C fan for approximately 35–40 minutes, until golden brown and the cakes spring back lightly when touched. (You might need to bake it more depending on your oven)
Allow the cakes to cool in the tins briefly before transferring them to a wire rack. Let them cool completely before assembling the layer cake.
2. Make the raspberry compote:
Soak the gelatine leaves in very cold water until softened.
Place the frozen raspberries, sugar, lemon juice and the vanilla in a saucepan. Bring to a boil, stirring occasionally, until the raspberries have broken down and the sugar has dissolved.
Remove the pan from the heat. Squeeze out the excess water from the softened gelatine leaves and stir them into the hot raspberry mixture until completely dissolved.
Transfer the compote to a clean bowl and cover the surface with cling film.
Allow to cool completely before using to fill the cake.
3. Mascarpone whipped cream:
1. Place the mascarpone, sieved powdered sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Mix until smooth, taking care not to overmix the mascarpone cream. Just until it starts to incorporate.
2. With the mixer running on low speed, gradually pour in the liquid whipping cream and continue whipping until the mixture reaches soft to firm peaks and is stable enough to pipe.
3. Scrape down the sides of the bowl as needed to ensure that all the mascarpone is fully incorporated.
4. Be careful not to overwhip, as the mixture can split easily. Stop as soon as the cream is smooth, fluffy and holds its shape.
4. Assembly:
Once the poppy seed cake layers have cooled completely, level the tops if necessary to create an even surface.
Place the first cake layer on a cake board or serving plate. Spread a layer of raspberry compote reaching almost the edge. Then pipe a layer of mascarpone whipped cream over the cake piping almost all the way to the edge. Leaving around 1 cm room from the edge.
Carefully place the second cake layer on top, gently pressing down to secure it.
Repeat the same process again adding a layer of raspberry compote and another layer of mascarpone whipped cream.
Smooth out the last layer of mascarpone whipped cream with a spatula and decorating the edge of the cake with the mascarpone whipped cream using a small St.Honore nozzle. You can also pipe any design that you like.
Decorate the center of the cake with fresh raspberries and sprinkle the edges with some poppyseeds
Refrigerate the cake for at least 2–3 hours to allow the layers to set before serving. Keep refrigerated until ready to serve.
Tips for making a raspberry poppyseed layer cake:
1. Use room-temperature ingredients
For a smooth, evenly mixed cake batter, make sure the butter and eggs are at room temperature. This helps the ingredients combine properly and creates a tender, even crumb.
2. Don’t overmix the cake batter
When adding the flour mixture and cooled poppy seed mixture, mix only until everything is incorporated. Overmixing can develop too much gluten and make the cake layers dense.
3. Cool the cake layers completely
Allow the poppy seed cake layers to cool completely before assembling. Warm cake can melt the mascarpone whipped cream and cause the layers to slide.
4. Whip the mascarpone cream carefully
Mascarpone whipped cream can split if it is overwhipped as it has a very high fat content. Start by mixing the mascarpone, powdered sugar and vanilla until smooth, then gradually add the liquid cream while whipping. Stop as soon as the cream is fluffy and firm enough to pipe.
3. Cool the cake layers completely
Only use fresh raspberries for decorating. Using frozen raspberries will make the cake soggy as the raspberries once defrosted will loose their retained water and this will seep into the cake and also make for an unappetizing look.
You can also substitute the raspberries for another type of berry such as blackberry or strawberries.
Serving ideas:
Serve this cake as it is. You can take the cake out of the fridge 15-20 minutes before serving so the poppyseed cake layers can temper a little and they will taste more moist if they aren’t too cold.
FAQ’S:
Can I make this cake ahead of time?
Yes! You can make this cake a day ahead before serving. So the mascarpone cream still holds it shape and the poppyseed cake layers have time to get nice and moist and the cake gets some stability. You can also make the poppyseed cake sponges and the raspberry compote a day ahead and assembly the next day.
How should I store this cake?
The best way to store this cake is covered and in the fridge. Let the cake sit at room temperature for about 15-20 minutes before serving so the poppyseed cake layers can temper a bit. It tastes best when it’s not complete cold from the fridge.
Can I use fresh raspberries instead of frozen raspberries?
Yes, you can use fresh raspberries for both the compote filling and for the decorating on top. I don’t recommend using frozen raspberries as the decoration on top.
Why did my mascarpone whipped cream split?
This is normally due to the fact that the mascarpone whipped cream has been whipped for too long. Rather whip it a little bit less than too much as over whipping the mascarpone cream also result in a grainy unpleasant texture.
Can I freeze this raspberry poppyseed layer cake?
You ca, but I wouldn’t necessarily recommend it. After defrosting the cream won’t be as light and creamy anymore. The texture will change a bit but the flavor will still be the same considering that you pack it well.
Can I make this cake without Gelatine?
You can make this cake without Gelatine in the raspberry compote but you will need to add another type of gelling agent to the compote otherwise it will be too soft. You can thicken it with agar-agar or better with a small amount of cornstarch mixed with water. You will have to bring the mixture to a boil again and boil for 1 minute to activate the starch and remove any starchy flavor. For me the best texture is archived when using gelatine.