Berry Creme Fraiche Cake

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 8 ounces unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1/4 cup poppy seed
• 1 pint blueberries
• 6 tablespoons sugar
• 2 cups creme fraiche
• 2/3 cup heavy whipping cream
• 1 pint raspberries

Recipe

• 1 preheat the oven to 350*f.
• 2 grease the bottom and sides of two 9 inch cake pans.
• 3 line the bottoms with parchment paper.
• 4 in a medium bowl, sift together the flour, soda,salt and baking powder.
• 5 beat the butter with the sugar until light.
• 6 add the eggs, one at a time, beating well after each addition.
• 7 stir together the buttermilk and the vanilla.
• 8 on low speed, add half the buttermilk and mix until incorporated well.
• 9 add half the dry ingredients.
• 10 mix well and then repeat until all dry and wet ingredients are mixed in well.
• 11 stir in the poppy seeds.
• 12 divide the cake batter between the two pans.
• 13 evenly spread it in pans and bake on the middle rack of the oven until a skewer comes out clean, about 15 to 20 minutes.
• 14 cool the cakes in their pans for 10 minutes, then turn out and cool completely.
• 15 the cake layers can be made up to 2 days in advance; wrap well and store at room temperature.
• 16 to make the filling; cook the blueberries and 1/4 cup sugar in a small saucepan over medium-low heat, stirring often, until the sugar has dissolved and the berries have popped open and become juicey, about 5 minutes.
• 17 let cool to room temperature.
• 18 whip together the creme fraich, cream and remaining 2 tbs sugar until stiff enough to hold it's shape but is still smooth.
• 19 to assemble the cake, cut the cake layers in half horizontally using a serrated knife, making a total of 4 layers.
• 20 place a cake layer on a serving plate.
• 21 spread one quarter of the creme fraich filling on top of the cake.
• 22 top with one quarter of the blueberry sauce and then one quarter of the raspberries.
• 23 place a second cake layer on top and spread creme fraich, blueberry sauce, and raspberries on top as you did with the first layer.
• 24 repeat with the third and fourth layers, ending with berries on the top of the cake.
• 25 if not serving within an hour, refrigerate the cake.
• 26 once removed from the refrigerator, let sit at room temperature for 15 minutes before serving for optimal flavour.