Blackberry Cake

This delicious blackberry lemon cake is filled with a creamy and not too sweet mascarpone buttercream and a fresh blackberry curd. The cake takes full advantage of summers bounty for an easy but beautiful decoration scheme. Plump blackberries and zingy lemon makes for a perfect pair!
This delicious blackberry lemon cake is filled with a creamy and not too sweet mascarpone buttercream and a fresh blackberry curd. The cake takes full advantage of summers bounty for an easy but beautiful decoration scheme. Plump blackberries and zingy lemon makes for a perfect pair!

Ingredients
INGREDIENTS
For the Cake
2 14 cups cake flour 335g
1 14 cups granulated sugar 235g
1 tsp baking powder heaping
1 tsp kosher salt
23 cup whole milk 160ml room temperature
14 cup sour cream 60ml room temperature
6 large egg whites room temperature
1 tbsp lemon zest
13 cup lemon juice 80ml
¾ cup unsalted butter 176g room temperature
6 oz blackberries
For the Lemon Curd
6 egg yolks
6 oz blackberries 80ml strained
12 cup unsalted butter 115g chilled
1 cup granulated sugar 200g
For the Frosting
3 stick butter unsalted room temperature
3 cups confectioners sugar 420g
½ tsp Orange blossom water optional
8 oz mascarpone room temperature
For the Assembly
Handful of blackberries
Queen Annes Lace flower
Instructions
INSTRUCTIONS
For the Cake
Preheat the oven to 350F. Butter and flour three 6inch cake pans. Add on damp baking strips. Zest and juice a lemon.
In a stand mixer sift in the flour baking powder salt and sugar. Give it a whisk and set aside.
In a large bowl add egg whites milk lemon juice lemon zest and sour cream. Whisk together.
Add a paddle attachment to the stand mixer. Add in room temperature butter in cubes or pieces.
Switch to a whisk attachment. On medium speed beat for ½ of the wet mixture into the crumby dry mixture. Scrape the bowl down and add the remaining wet mixture. Beat until combined.
Pour the batter into the pans. I use
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