Ingredients
Equipment
Method
- Preheat Oven to 350˚F and line bottoms of two (9-inch) cake pans with parchment paper (do not grease pans).
- In the bowl of an electric mixer, beat 6 large eggs plus 2 whites with whisk attachment 1 min on high speed until foamy.
- With mixer on, gradually add 1 cup sugar and continue beating on high speed 8-10 min until thick and fluffy.
- Whisk baking powder into flour then sift flour in two additions into batter, folding gently with a spatula between each addition.
- Fold in 1/4 cup poppy seeds until incorporated and no streaks of flour remain. Do not over-mix.
- Divide batter evenly between 2 prepared cake pans. Bake at 350˚F for 23-28 min or until top is golden.
- Once out of the oven, remove from pan and transfer to a wire rack, peel back parchment paper and cool to room temp.
- Slice cake layers in half.
- Beat cold heavy whipping cream on high speed for 1.5 to 2 min until stiff and spreadable.
- In the same mixing bowl, beat together cream cheese and sugar until smooth, then fold in whipped cream.
- Combine syrup ingredients and stir until sugar dissolves. Place the first base layer onto a cake platter.
- Brush 1/4 of the syrup onto the cake then spread with frosting. Repeat with remaining layers.
- Frost the sides and top with just enough to smooth out the cake.
- Transfer frosting to a piping bag and pipe around the borders of the cake.
- Pour ganache over the top of the cake allowing excess to pour off the sides, then refrigerate 10 min to set.
- Top with blackberries and chopped pistachios.
Notes
For best results, ensure all ingredients are at room temperature before starting. You can substitute the rum in the syrup with lemon juice for a non-alcoholic version.