Vanilla Blackberry-Mascarpone Cake for Two
"Four layers of light, moist and fluffy vanilla cake filled with blackberry compote, fresh blackberries, whipped vanilla mascarpone filling and covered in a sweet, creamy vanilla frosting...."
INGREDIENTS
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1/2 cup (120 ml) whole milk, at room temperature
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2 egg whites (65 g), at room temperature
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1 whole egg, at room temperature
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2 teaspoons (10 ml) *Princess Cake & Bakery Emulsion OR pure vanilla extract
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1 cup + 3 tablespoons (142 g) cake flour, sifted twice
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3/4 cup (150 g) sugar
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1-1/4 teaspoons (8 g) baking powder
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1/2 teaspoon (4 g) salt
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1/4 cup (57 g) unsalted butter, at room temperature
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2 tablespoons (28 g) vegetable shortening
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2 cups fresh or frozen blackberries, divided
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1/2 cup (100 g) superfine sugar
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2 tablespoons (30 ml) orange juice
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2 tablespoons (30 ml) water
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Pinch of salt
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2 tablespoons (30 ml) cold water
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2 teaspoons (10 ml) unflavoured gelatin (such as Knox brand)
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1-3/4 cups (420 ml) whipping cream (35-37% fat), cold, divided
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1/2 cup (63 g) icing sugar
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1 teaspoon (5 ml) pure vanilla extract
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Pinch of salt
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1/3 cup mascarpone cheese
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3 sticks + 2 tablespoons (375 g) unsalted butter, softened and cut into cubes
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3.5 cups (400 g) confectioners’ sugar, sifted
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3 tablespoons (45 ml) milk
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1 tablespoon (15 ml) pure vanilla extract
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1 tablespoon (15 ml) water
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Pinch of salt
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Medium or Large Pastry Bag fitted with plain round tip (a resealable Ziploc bag will do in a pinch)
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Soft Gel Paste Colours of your choice
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Small Offset Spatula
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