Blackberry Banana Cake

The star of the show 'Blackberries', these little black beast flavour this cake to the heavens above. With their sweet and sour nature, they are perfect for a victorian sponge loaded with sugar. They not only balance the sweetness but bring hints of tartness to the cake. The silky, soft mascarpone frosting is mellow in taste but gives this cake a beautiful texture. The bananas in this cake are my favourite part, they add freshness and elevate the flavour of the berries. This cake screams delicious just by the looks of it. It needs to be a part of your 'To-make Cake' list.

Serves: 8

Ingredients

Sponge Cake

1½ cup Flour

1¼ tsp Baking powder

3 Eggs

Pinch of Salt

1 cup Castor sugar

2 tsp Vanilla extract

60g unsalted Butter

1 cup Full-Fat milk

Blackberry Filling

½ cup Blackberry puree

¼ cup Granulated sugar

2 tsp Lemon juice

1 tbsp Cornflour

3 tbsp Water

Frosting

500g Mascarpone

2 cups Heavy cream

1 ⅓ cup Powdered sugar

4-5 tbsp Blackberry filling

Fresh Bananas Slices

Method

Step 1- Sponge Cake

Preheat the oven to 170°c. Line an 8" inch cake tin with parchment and grease the sides with butter. In a bowl, sift flour, baking powder and salt. Whisk together.

Step 2

In a saucepan, add milk, butter and vanilla extract. Place on heat and bring to a light simmer, melting the butter entirely. Then in a mixing bowl, add yolk and sugar. Beat on medium till mixture is thoroughly combined, pale and doubles in size

Step 3

Then add dry ingredients to the yolk sugar mixture, ⅓ at a time. Once thoroughly combined, scrape the bowl down. Then add the wet ingredients ⅓ at a time. Once all the ingredients are mixed in, scrape the bowl down, and mix for a couple of seconds.

Step 4

Then transfer the batter to the cake tin. Bang the tin against the counter a couple of times. Place in the oven and bake for 40-45 minutes or till the toothpick test is passed.

Step 5

Then take the cake out and let it rest in the tin for 10 minutes. Run a knife along the edges. Open the tin and transfer the cake to a cooling rack. After 40 minutes, cut the top of the cake, making an even layer. Cut the cake from the middle, cling wrap the two layers, and place them in the freezer.

Step 6- Blackberry Filling

Add blackberry puree, granulated sugar, and lemon juice in a saucepan, and place on medium-low heat. In a bowl, add cornflour and water and mix well.

Step 7

Then add the slurry to the blackberry mixture, stirring constantly. Let the mixture stay on heat till it thickens. Then take off the heat and let it cool down to room temperature.

Step 8- Mascarpone Frosting

Add chilled mascarpone to a bowl, and with a hand beater on medium-low cream, the mascarpone till stiff and doubles in size. Then add in heavy cream and beat till combined. Then sift in powdered sugar and beat till stiff and hold shape.

Step 9

Add blackberry filling and gently fold it in the frosting with a rubber spatula. Add the frosting to a piping bag with desired piping tip attached and keep aside.

Step 10- Assembly

Add a little frosting in the middle of a cake board/ plate. Then add one cake sponge in the middle and dab with milk. Then with the mascarpone frosting, create a thick dam on the sides of the cake. Spread blackberry filling on the surface. Then layer fresh banana slices.

Step 11

Place the second cake layer and dab it with milk. Then pipe all the frosting over the surface of the cake, and with an offset spatula, slowly spread the frosting, coating the whole cake evenly.

Step 12

Then place the cake in the refrigerator for 30 minutes. Add a second layer of frosting around the cake. Take the cake out and add a second layer of frosting around the cake. Take out the cake 30 minutes before serving.

Tips

1. Don't boil the milk; just bring it to a light simmer.

2. The cake batter might be a little thin, but don't worry.

3. Beating the sugar and egg till pale and fluffy ensures a moist sponge.

4. Bake the cake on the middle rack.

5. Add cornflour slurry instead of just cornflour powder to prevent lumps.

6. To know if your puree is done, coat a back of a spoon, and it should stick to the spoon.

7. Use cool mascarpone instead of room temperature, as it tends to curdle.

8. Don't overbeat this frosting, and it will curdle. Keep a close eye.

9. Resting the cake after frosting ensures a firm structure and uniform flavour.