Poppy Seed Raspberry Cake

Name: Poppy Seed Raspberry Cake
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 220 g Wheat flour; 5 g Baking soda; 5 g Baking powder; 200 g Sugar; 120 g Sunflower oil; 180 g Milk, cultured, whole, Kefir, Tine; 60 g Poppy seeds; 3 pcs Egg; 150 g Chocolate, white; 70 g heavy cream 33%; 40 g Raspberry puree; 15 g butter; 200 g Raspberry puree; 40 g Sugar; 10 g Apple pectin; 600 g Cream cheese; 100 g heavy cream 33%; 80 g Sugars, powdered; 150 g butter; 400 g Cheese, cream; 90 g Sugars, powdered

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An elegant homemade cake featuring poppy seed sponge layers, raspberry ganache, raspberry filling, and delicate cream cheese frosting.

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Method

Bake the sponge cake at 160°C for 60-70 minutes until a skewer comes out clean.

For the frosting, beat the butter with sugar for 3-4 minutes, add the cream cheese, and mix until just combined.

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Poppy Seed Raspberry Cake

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