Recipe: Berry Layer Cake with Spring Flowers

Instructions

Preheat the oven to 355ºF (180ºC). Grease the pan with butter or line it with parchment paper.

Mix the flour and baking powder. Separate egg whites and yolks. Beat the egg whites with a mixer, adding the vinegar. Once they form stiff peaks, add the sugar and mix again.

Gently fold in the egg yolks, then add the flour mixture and gently mix. Pour into the pan and bake for 20 minutes or until a knife comes out clean.

Let the sponge cake cool before removing it from the pan and cutting it into three discs.

While the sponge cake cools, prepare the cream. Ensure the beaters and heavy cream are cold. Whip the cream until it forms stiff peaks, then add the mascarpone and sugar. Beat until smooth and refrigerate if necessary.

Remove stems from strawberries and assemble the cake. Spread cream on the first sponge disc using a spatula. Place raspberries evenly, top with a thin layer of cream, and add the second sponge disc. Repeat with strawberries and another layer of cream. Finish with the third sponge disc and cover the whole cake with a final layer of cream. Decorate with edible flowers. Serve after refrigerating for at least 2 hours.