Step 1

In a medium bowl, add in 150 grams of the rinsed and picked red currants, all of the raspberries, and 50 grams of granulated sugar.

Step 2

Stir to combine and place in the fridge overnight to macerate.

Step 3

If you don't have time to let it sit overnight, try to let it sit for at least 2 hours at room temperature, covered.

Step 4

In a medium bowl whisk together the flour and sugar. Then add in the butter and vanilla.

Step 5

Rub the butter into the dry ingredients using a fork until all of the butter has been fully mixed in.

Step 6

In a medium mixing bowl, add in the room temperature mascarpone along with the lemon juice and sugar.

Step 7

Use a spoon or rubber spatula to stir together and set aside.

Step 8

Preheat the oven to 350 F and place a rack in the center.

Step 9

Line a 9" springform pan with parchment paper or a baking spray with flour in it.

Step 10

In the bowl of a stand mixer, whisk together the flour, baking powder, sugar, and salt. Then add in the soft butter, eggs, and vanilla.

Step 11

Use the paddle attachment to mix the batter first on low speed for 10 seconds, then turn it to high for 20 seconds. Scrape down the sides of the bowl to make sure the batter is fully mixed.

Step 12

Pour the vanilla cake batter into the lined springform pan.

Step 13

Use a rubber spatula to level out the surface of the cake.

Step 14

Dollop the mascarpone filling over the top and gently spread it out into an even layer.

Step 15

Use a fork to evenly distribute the macerated berries over the mascarpone layer, leaving some of the juices behind.

Step 16

Clump the streusel and sprinkle it over the cherry layers.

Step 17

Sprinkle the remaining 50 grams of fresh red currants over the top.

Step 18

Place the cake into the preheated oven and bake for 30 minutes. Rotate the cake 180 degrees and bake for 30 more minutes.

Step 19

Insert a tooth pick into the center, if it comes out with cake batter on it or the cake doesn't seem solid, bake for another 5-10 minutes.

Step 20

Once baked, remove from the oven and leave to cool for 10 minutes on a wire rack. Run a knife along the edge between the cake and the pan and then remove the spring form ring.

Step 21

Ideally allow the cake to cool for at least 20 more minutes before cutting into and serving.

Step 22

To serve, optionally top with a dusting powdered sugar.