Cake

1. Preheat oven to 180°C. Grease and line a round cake tin (20 cm) with baking paper and set aside.
2. Place poppy seeds into mixing bowl and mill 50 sec/speed 9. Transfer into a bowl and set aside.
3. Place walnuts into mixing bowl and chop 4 sec/speed 5. Transfer into bowl with milled poppy seeds and set aside. Clean and dry mixing bowl.
4. Insert butterfly whisk. Place egg whites and salt into mixing bowl and whip 4 min/37°C/speed 4
5. Add egg yolks and 200 g of the icing sugar and mix 2 min/speed 3.
6. Add almond extract, reserved poppy seeds and walnuts and mix 15 sec/speed 2. Remove butterfly whisk.
7. Transfer mixture into prepared tin and bake for 30-40 minutes (180°C), or until a wooden skewer inserted into the centre of the cake comes out clean. Clean and dry mixing bowl and butterfly whisk.
8. Allow to cool completely in tin.

Filling

1. Insert butterfly whisk. Place cream and 50 g of the icing sugar into mixing bowl and whisk 25 sec/speed 3.
2. Add mascarpone cheese and vanilla extract and mix 25 sec/speed 3.
3. Slice cooled cake horizontally into 3 layers. Spread first layer with half of the blueberry jam and ⅓ of the mascarpone mixture.
4. Top with the second layer of cake. Spread the remaining blueberry jam and another ⅓ of the mascarpone over top of cake. Top with final layer of cake. Spread remaining mascarpone over top of cake. Decorate with chocolate curls, then place into refrigerator and allow to cool (approx. 3 hours) before serving.