Get ready to indulge in a delicious blackberry cake that’s as beautiful and tasty! In this video, we’ll show you how to create this mouthwatering dessert with fresh blackberries and a fluffy cake base. Perfect for any occasion, this recipe will have everyone asking for seconds! 

Cake biscuit 

5 eggs

95 g sugar

1 tsp oil

1 tsp vanilla

95 g cake flour

Mascarpone cheese filling

450 g mascarpone cheese

125 g sugar

1 tsp vanila

250 ml whipped cream

40 g icing sugar

Blackberry syrup

200 g blackberry 

40 g sugar

1 tbsp lemon juice

Syrup

10 tbsp sugar

10 tbsp water

1 tbsp lemon juice

200 g sliced blackberry for filling

And some more for decoration

1. Bland 200 g of blackberry in a blender. Combine lemon juice with 200 g blackberries and sugar in a small saucepan. Simmer for 6-7 minutes. Strain through a fine mesh pushing the blackberries through with a spatula until only seeds are left.  Discard seeds and set the puree aside to cool completely to room temp. 
2. Make your sugar syrup by combining water, granulated sugar and lemon Juice. Boil for 2 minutes and let cool completely.
3. Beat the eggs and sugar until they are pale and fluffy and have tripled in volume. This can take at least 5-7 minutes. At the end add oil and vanilla.
4. Gently fold in the flour. It’s important not to over-mix your cake batter, so use a light hand when mixing. prep your pan with parchment paper.
5. Pour the batter into two 8” prepared pans, tap the pan on the table to release air bubbles and bake for 15 minutes or until the toothpick inserted into the middle comes out clean. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment paper. Cool cakes to room temperature.
6. Mix heavy cream with icing sugar and leave on the side.
7. In the same bowl mix mascarpone, sugar, and vanilla for two minutes. With the mixer on, drizzle in blackberry syrup 1 Tbsp at a time, then beat another minute until you get the taste that you prefer. I add 8 tbsp of blackberry syrup.
8. Add whipped cream to the mascarpone mixture.   Use a whisk attachment and beat on low just to combine.

Assembling the cake

Slice 1 cup of blackberries and set aside.

 Place the first cake layer on the serving platter cut-side up. Brush with sugar syrup. 

Spread frosting over the top and layer with 1/2 sliced berries. 

Repeat with the remaining layer placing the final layer cut-side-down, then frost the top and sides. 

Pipe rosette on the cake and add fresh blackberries in between. Cool the cake in the fridge for at least 2 hours.