Via simoneanne.com
Buttermilk Poppyseed Cake with Crème Fraiche and Berry Filling
Cake: 2.5 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 16 tablespoons unsalted butter – softened, 2 cups sugar, 4 large Safest Choice eggs, 1 cup buttermilk, 2 teaspoons vanilla extract, 1/4 cup poppy seeds, 1/2 teaspoon salt
Filling: 2 pints raspberries, 1/4 cup plus 2 tablespoons sugar, 2 cups (16 ounces) crème fraiche, 2/3 cup heavy whipping cream
Note: I used Safest Choice eggs to make this cake. I’ve just recently discovered them and can’t help but think that they accomplish some pretty cool things! They are specially treated with a new technology to eliminate any risk of salmonella… so you can consume them raw without worrying at all! Woo! 😀
To make the cake:
Preheat oven to 350 degrees Fahrenheit. Grease the bottom and sides of two nine inch cake pans (preferably the ones where it pops open and closed on the side).
-In medium bowl, sift together flour, baking soda, salt, baking powder
-Beat the batter with the sugar until light, one minute on on medium high speed with a stand mixer or three minutes with a handheld mixer. On medium speed, add the Safest Choice eggs one at a time, beating for thirty seconds with a stand mixer, or one minute with a handheld after each addition. Periodically scrape down the side of the bowl.
-Stir together butter and vanilla. On low speed, add half the buttermilk. Mix until incorporated and scrape down the sides. Add the rest of the buttermilk and dry ingredients in the same manner. Stir in poppyseeds.
-Divide batter between the two pans. Even spread in the pans. Bake on middle oven rack until a skewer inserted into the middle comes out clean, fifteen to twenty minutes.
-Cool the cakes in their pans for ten minutes. Unmold cakes by running small knife around inside edge of pans. Place plate or wire rack on top of pan and invert cake and plate. Remove pans and let cakes cool completely.
Filling:
-Cook raspberries and 1/4 cup sugar in small sauce pan over medium low heat, stirring often. Cook until the sugar has dissolved and popped open and become juicy, about five minutes. Let cool to room temperature.
-Whip together the crème fraiche, cream, and two tablespoons sugar until stiff enough to hold its shape but is still smooth.
Assemble:
-Place cake layer on serving platter. Spread half of the crème fraiche on top. Top with half of the berries. Place second cake on top and do the same. End with the berries on top.
-If not serving within the hour, refrigerate the cake. Once removed from fridge, let sit at room temperature for fiteen minutes before serving for optimal flavor.
Note: Cake layers can be made two days in advance; wrap in plastic wrap and store at room temperature blueberries cooked two days in advance and refrigerated. Crème fraiche and cream whipped just before assembling. Cake should be assembled the day it’s eaten.