Preheat Oven to 350˚F and line bottoms of two 9-inch cake pans with parchment paper.

In the bowl of an electric mixer, beat 6 large eggs plus 2 whites on high speed until foamy. Gradually add 1 cup sugar and continue beating until thick and fluffy.

Whisk baking powder into flour then sift flour in two additions into batter, folding gently with a spatula. Fold in poppy seeds until no streaks of flour remain.

Divide batter evenly between prepared cake pans. Bake for 23-28 min until golden. Remove from pans and cool to room temperature.

Beat cold heavy whipping cream on high speed until stiff and spreadable.

In the same mixing bowl, beat cream cheese and sugar until smooth, then increase to high speed and beat until fluffy. Fold in whipped cream.

Combine syrup ingredients and stir until sugar dissolves. Brush syrup onto cake layers and spread with frosting. Repeat with remaining layers.

Once ganache is pourable, pour over cake. Refrigerate to set. Pipe frosting around the borders and top with blackberries and pistachios.