Step 1

Make the filling first, so that it has time to cool and thicken.

Step 2

Pour mixed berries and Domino® Golden Sugar into a large saucepan over medium heat and bring to a simmer.

Step 3

In a separate small bowl, stir together the cornstarch and water to make a slurry.

Step 4

Pour the slurry into the saucepan and stir to combine.

Step 5

Allow the berry mixture to cook for a several minutes, stirring constantly.

Step 6

Once the mixture has thickened, turn off the stove and mix in the fresh lemon juice and zest.

Step 7

Pour into a separate bowl and set aside to cool. To accelerate the cooling process, cover the bowl with plastic wrap and place in the fridge.

Step 8

Preheat oven to 325°F. Line and grease three, 8” pans or four, 7” pans with parchment rounds.

Step 9

Sift the dry ingredients (cake flour, Domino® Golden Sugar, baking powder, and salt) into the bowl of a stand mixer.

Step 10

Mix chunks of room-temperature butter slowly with a whisk attachment on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Step 11

Pour in egg whites, and mix on low until just incorporated.

Step 12

Add the sour cream, oil and vanilla extract. Mix on a low speed until the batter is smooth.

Step 13

Scrape down the sides of the bowl with a spatula, then beat on low speed for a few more seconds (the key is to mix until the ingredients are JUST incorporated, so that the batter isn't over mixed).

Step 14

Divide batter evenly between the prepared cake pans.

Step 15

Bake for 39-40 minutes or until a toothpick comes out with a few moist crumbs.

Step 16

Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.

Step 17

Place cake layers on a wire rack to finish cooling.

Step 18

Once fully cooled, use a serrated knife to level the tops of the layers. Set cake layers aside.

Step 19

While the cake layers bake and cool, make the mascarpone cream cheese frosting.

Step 20

In a medium sized pot, add about 1 inch of water bring to a simmer.

Step 21

Before making the frosting, be sure to thorough clean your mixing bowl; if there’s any grease it can make it difficult to make the meringue.

Step 22

Add the egg whites and Domino® Golden Sugar into your clean mixing bowl.

Step 23

Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. The bowl should create a seal over the pot.

Step 24

Whisk the mixture constantly for about 3 minutes, until it reaches 160 degrees F. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch.

Step 25

Lift your bowl away from the pot, and dry the bottom with a towel.

Step 26

Lock the bowl into place on your stand mixer, and beat on medium high using a whisk attachment. Mix for about 10 minutes, until you have stiff and glossy peaks.

Step 27

At this point in time, the bowl should be back to room temperature and no longer warm to the touch. If it’s still warm, it will melt your butter!!

Step 28

Mix in the unsalted butter at a medium speed, 1 Tbsp at a time.

Step 29

In a separate bowl, whisk together the room temperature mascarpone cheese and cream cheese until fluffy and fully combined.

Step 30

Mix the whipped cream cheese mixture into the meringue mixture at a medium high speed.

Step 31

When the ingredients are fully incorporated, scrape the sides and bottom of the bowl with a rubber spatula.

Step 32

Add in the vanilla extract and salt and mix on a low speed for a couple minutes then set aside. The frosting should have a thick whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.

Step 33

Place 2/3 of the frosting into a large piping bag, and cut a 2 cm opening at the tip of the bag.

Step 34

Build your cake on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.

Step 35

Pipe a thick frosting ring around the edge of your cake layer to act as a frosting dam for the berry filling.

Step 36

Spread 1/3 of the cooled berry filling into the ring of frosting. Top with additional fresh berries (optional) and cover with an even layer of cream cheese mascarpone frosting.

Step 37

Repeat with remaining cake layers, being sure to flip the top cake layer upside down to make it easier to frost.

Step 38

Add a thin coat of frosting around the cake, to fully cover the cake layers.

Step 39

Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Step 40

Top the cake with fresh berries and edible flowers, then enjoy!