Poppyseed cake with strawberries and mascorpone cream

With strawberries in season, why not make this delicious cake.A sponge cake with poppy seeds and a smooth creamy filling with fresh strawberries topped off with more strawberries and sprinkled with toasted almonds on the sides.It's fairly simple to do and the results are amazing!
Ingredients for batter:
7 eggs
1 cup sugar
1 cup all purpose flour (sifted)
1/3 cup poppy seeds

Cream:
17.5 oz.(500 gr.) Mascorpone cheese
8 oz. cream cheese softened at room temp.
1 can condensed milk
1 1/2 cup heavy whipping cream
3 tablespoons powdered sugar

Syrup:
1/2 cup water
4 tablespoons sugar
your choice of Strawberry,blackberry,orange or peach liquor. Or none at all.

Bring all the ingredients to a boil in a small sauce pan and let it cool down.

Filling and topping:

fresh sliced strawberries
sliced toasted almonds


Directions:

Heat oven to 350 degrees

In a stand mixer on high speed beat eggs and sugar until the batter will look light and fluffy.
Gently fold in sifted flour and poppy seeds.
Spray a glass baking dish( 9.25x13.25) or 2 round (9 inch) with cooking/baking spray
Pour the batter in the baking dish(es).
Bake for about 25-30 minutes.
When done baking transfer on the cooling rack and let cool completely.

        Or
Spray 2 baking sheets/cookie sheets with non-stick spray.
pour the batter and spread it evenly.
bake for 15-20 min.
You will have 2  thin cakes that you won't need to slice in half.
Cut the cake in half and you have four layers.

Cream:

In a mixing bowl or stand mixer on high speed, beat mascorpone and cream cheese.
Slowly add condensed milk and continue to beating until nice and smooth.
In a separate bowl beat heavy whipping cream with powdered sugar. fold in whipped cream with other cream.

Assembling the cake:

If you're making the squared cake, cut the cake in half the slice it the other way making total of 4 layers. for the round, slice both cakes in half to make total of 4 layers.(don't need to do this if you used cookie sheet.)

Pour /spray the syrup over the first layer.
Spread some cream and arrange sliced strawberries on top of the cream.Repeat with the rest of the layers. Sprinkle sides of the cake with almonds.

note: This cake is better if served on the day you make it.The strawberries don't taste fresh on the second day.