Blackberry-Mascarpone Lemon Cake

Name: Blackberry-Mascarpone Lemon Cake
Yield: Serves 12 to 16
Ingredients: 1 pound (3¼ cups), blackberries, plus extra for garnish; 1 cup (7 ounces), granulated sugar; 2½ cups (10 ounces), cake flour; 2 cups (14 ounces), granulated sugar; 1 tablespoon, baking powder; ½ teaspoon, salt; 10 , large eggs (4 whole, 6 separated), room temperature; 12 tablespoons, unsalted butter, melted and cooled; ¼ cup, water; 2 teaspoons, lemon zest plus ¼ cup juice (2 lemons); 4 teaspoons, vanilla extract; 1 teaspoon, unflavored gelatin; 2 tablespoons, water; 8 ounces (1 cup), mascarpone cheese, room temperature; 8 ounces, cream cheese, softened; ¼ cup (1 ounce), confectioners' sugar; 1 teaspoon, vanilla extract; ⅛ teaspoon, salt; 2 cups, heavy cream, chilled

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A cookbook recipe exclusively for All-Access members from The Perfect Cake

SERVES12 to 16

A cookbook recipe exclusively for All-Access members from The Perfect Cake

WHY THIS RECIPE WORKS

It is strikingly beautiful, impressively tall, and features layers of contrasting flavors and textures: tart lemon, sweet blackberries, and a silky rich mascarpone whipped cream. Together, these elements make for a cake that's both light an...

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