Victoria Sponge Cake with Blackberry Compote

• Produce

  • 1 1/4 cup Blackberries
  • 1 Lemon, Zest of

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 tsp Vanilla bean paste

• Baking & Spices

  • 2 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 250 g Caster sugar
  • 250 g Flour
  • 1/4 cup Icing sugar
  • 1/2 tsp Salt
  • 1/4 cup Sugar

• Dairy

  • 250 g Butter
  • 175 ml Double cream
  • 250 ml Mascarpone

• Liquids

  • 2 tbsp Water

• Other

  • 1 tsp Vanilla bean paste or extract

Found on vikalinka.com

Description

Ingredients

• 1⅕ cup blackberries
• ⅕ cup sugar
• 2 tbs water
• 250 g/ 1 cup butter, softened and unsalted
• 250 g/1⅓ cup caster sugar
• 4 eggs, large
• 1 tsp vanilla bean paste or extract
• 250 g/1¾ cup flour
• 2½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• zest of 1 lemon
• 250 ml/ 1 cup mascarpone, chilled
• ¼ cup icing sugar
• 175 ml/ ¾ cup double cream
• 1 tsp vanilla bean paste

Directions

• In a small saucepan combine blackberries, sugar and water and cook over low heat for 15 minutes until the syrup coats a spoon.
• Remove from the heat and process in a food processor or a blender until smooth.
• Push through a fine sieve to get rid of the seeds and set aside.
• Preheat the oven to 180C/350 C, grease two 8/20cm round cake pans and line with parchment paper, set aside.
• In the bowl of a stand mixer cream softened butter with sugar until light and fluffy.
• Start adding eggs one by one, whipping until well combined after each addition for about a minute.
• Add vanilla bean paste and lemon zest.
• Combine sifted flour, baking soda and powder and salt in a separate bowl.
• Add dry ingredients to the wet ingredients, mix well, stopping the mixer and scraping sides and the bottom of the bowl.
• Divide the batter between two pans. Weigh them to get exactly the same cake in size.
• Bake in the oven for 30-35 minutes or until cake tester comes out clean.
• Remove from the oven and set on a wire rack to cool for 20 minutes, then remove from the pan and cool completely.
• Whip chilled mascarpone with icing sugar and vanilla bean paste for 1-2 minutes until well combined.
• Then add double/whipping cream and whip for 2 more minutes until stiff.
• To assemble the cake spread mascarpone cream on the bottom layer of the cake.
• Pour blackberry compote on top and gently spread with a offset spatula.
• Top with another cake layer and dust with some icing sugar for the traditional look.