Berry Mascarpone Layer Cake

Ingredients

• For the vanilla cake:
• 2 1/2 cups (325 g) all-purpose flour
• 2 cups (414 g) granulated sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (240 ml) milk
• 1/2 cup (120 ml) vegetable oil
• 1 tablespoon vanilla extract
• 2 large eggs
• 1 cup (240 ml) water
• For the berry filling:
• 1 1/2 cups (240 g) mixed strawberries, blueberries and raspberries
• 3 tablespoons (45 ml) water
• 3/4 cup (155 g) granulated sugar
• 3 tablespoons cornstarch
• For the mascarpone frosting:
• 2 1/2 cups (600 ml) cold heavy whipping cream
• 1 1/2 cups (173 g) powdered sugar
• 2 teaspoons vanilla extract
• 16 oz (452 g) chilled mascarpone
• Fresh berries, optional, for decorating

Method

1. Preheat the oven to 176°C. Grease three 20 cm cake tins and line their bases with baking paper.
2. Combine the flour, granulated sugar, baking powder and salt in a large mixing bowl.
3. In another bowl, combine the milk, vegetable oil, vanilla and eggs.
4. Beat the wet ingredients into the dry ingredients until well combined.
5. Slowly mix in the water on low speed, scraping down the bowl as necessary.
6. Divide the batter evenly among the prepared tins.
7. Bake for 24–28 minutes, until a toothpick comes out with a few moist crumbs.
8. Cool in the tins for 2–3 minutes, then carefully turn the cakes onto racks and cool completely.
9. Purée the mixed berries with 3 tablespoons water until smooth.
10. Combine the granulated sugar and cornstarch in a saucepan, then stir in the berry purée.
11. Cook over medium heat, stirring continuously, until thickened and boiling, approximately 8–10 minutes.
12. Boil for 1 minute, then remove from the heat and refrigerate until completely cold.
13. Whip the cold cream, powdered sugar and vanilla until soft peaks form.
14. Add the chilled mascarpone and whip just until stiff peaks form. Do not overbeat.
15. Level the cooled cake layers if necessary. Place the first layer on a serving plate and pipe a frosting dam around its edge.
16. Spread half the berry filling inside the dam and cover it with a layer of mascarpone frosting.
17. Add the second cake layer and repeat with the remaining berry filling and more frosting.
18. Add the final cake layer and frost the top and sides.
19. Decorate with fresh berries if desired and refrigerate until serving.