BERRY MASCARPONE LAYER CAKE

I never really realized how much of an effect caffeine has until I stopped drinking it recently. As part of the IVF process, caffeine isn’t really recommended so I’ve been doing my best to not drink it. Since soda has less caffeine than coffee, I’ll have a little if I’m desperate. I’d rather have coffee though. 🙁 Much more yummy.

INGREDIENTS

• VANILLA CAKE
• 2 1/2 cups (325g) all purpose flour
• 2 cups (414g) sugar
• 3 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil
• 1 tbsp vanilla extract
• 2 large eggs
• 1 cup (240ml) water
• BERRY FILLING
• 1 1/2 cup (240g) mixed berries (I used strawberries, blueberries and raspberries)
• 3 tbsp (45ml) water
• 3/4 cup (155g) sugar
• 3 tbsp cornstarch
• WHIPPED MASCARPONE FROSTING
• 2 1/2 cups (600ml) heavy whipping cream, cold
• 1 1/2 cups (173g) powdered sugar
• 2 tsp vanilla extract
• 16 oz (452g) mascarpone cheese, chilled

INSTRUCTIONS

1. CAKE LAYERS
2. 1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. These cakes can have a tendency to stick to the pans a bit, so I strongly recommend the parchment paper in the bottom.
3. 2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
4. 3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
5. .................
6. .........................

for full instruction please see : www.lifeloveandsugar.com

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