Blackberry Cake

kitchen scale for more precision.
Bake for 33 36 minutes andor until a toothpick inserted comes out clean.
Use a muddler and a sieve to strain any juice through.
Measure out the juice to be about ⅓ cup or 80ml juice.
Add the blackberry juice to the mixture.
Transfer the bowl to a medium low heat while whisking constantly.
Once it hits 170F it will change consistency. This can be tested by dipping the back of a wooden spoon and running your finger through.
Add in the cubed butter until combined.
Pour into a bowl cover with plastic and transfer to the fridge to set for a few hours or even overnight.
When set transfer to a piping bag for assembly. Snip off the tip.
For the Frosting
In a standing mixer fitted with a paddle attachment cream the butter.
Sift in the confectioners sugar. Mix on low. Add a dash of orange blossom water or your choice of flavor.
Add in the room temperature mascarpone cheese. Mix on low for about 5 seconds. If you mix too long the frosting will become grainy.
Transfer to a piping bag. Snip off the tip.
For the Assembly
Use a serrated knife to cut 2 layers in half. This step is optional. I wanted my layers to be thinner.
Pipe the mascarpone frosting first. Add blackberries. Drizzle some blackberry curd over the berries. Add the next layer and repeat the process.
Cover the cake in a layer of mascarpone frosting. Use a bench scraper and offset spatula to even of the first layer. Transfer to the fridge to chill. Depending on the climate and weather youre decorating in you may need to chill the cake between each of the assembly.
Add a layer of curd on the top of the cake. Use an offset spatula to help your drips fall down the sides.
Add a crown of blackberries to the top
of the
cake. I added a few a few buds of Queen Annes Lace throughout the berries. This flower is edible but not tasty so remove before eating.