1C (7.93 oz) (225 gr)cream cheese, at room temperature
1C (7.93 oz) (225 gr)mascarpone cheeseat room temperature
Blackberries, fresh, for decorating
Instructions
For the cake:
Preheat the oven to 180° C. Line three round cake pans of approximately 9 inches (22 cm) in diameter with parchment paper.
In a medium bowl, sift the flour with the baking powder and salt.
In another medium bowl add the milk, the sour cream, oil, almond extract and white vinegar. Mix very well with a fork and set aside until needed.
In a large bowl, add the butter with half of the sugar and beat with an electric mixer or hand whisk for 3-4 minutes until the mixture lightens and fluffs up a bit.
Add the flour mixture in 3 separate additions alternating with the milk mixture, beating after each addition. Beat for 1 more minute until smooth and homogeneous.
Crack the eggs open and put the whites a large clean bowl and store the yolks in a tightly closed container in the refrigerator as they will not be needed for the recipe.
With the electric mixer or the hand whisk, beat the egg whites for 1 minute until they begin to form soft peaks. Add the rest of the sugar and continue beating for 2-3 more minutes until stiff peaks form.
Add the beaten egg whites in three separate additions to the previous mixture. Use a rubber spatula and use folding motions to integrate the two mixtures until everything is smooth.
Pour the mixture into the three cake pans and bake at 356º F (180° C) for approximately 30-35 minutes until a wooden toothpick comes out clean when inserted into the cakes.
Once ready, let the cakes rest for 10 minutes, turn them out and place them on a wire rack to completely cool down.
For the frosting:
The whipping cream must be very cold. It can be placed 15 minutes before whipping in the freezer so that it is just right.
Once chilled, place the cream in a large bowl with the powdered sugar, salt, and vanilla extract and beat with an electric mixer for 3-4 minutes until stiff peaks form.
Separately, add the cream cheese with the mascarpone cheese to a medium bowl and beat with the same electric mixer for 1 minute until combined.
Add one third of the whipped cream to the bowl with the cheese mixture and beat for 30 seconds with the electric mixer until incorporated. Add the rest of the whipped cream but this time mix with a rubber spatula using folding motions until a consistent and homogeneous frosting is obtained.
To assemble:
Place one of the pieces of sponge cake on a large plate that will be where the cake will be presented. With a piping bag or a rubber spatula add 1/4 part of the frosting, spread it over the entire surface of the cake and then evenly place half of the jam. Repeat this step once more until you end up with a piece of sponge cake.
Cover the cake with a lid or plastic wrap and refrigerate it for 1 hour to make it easier to cover it completely with the frosting.
Once out of the refrigerator, gradually add the frosting to the cake and decorate it in any way you prefer until it is completely covered. At the end, decorate with more jam and fresh blackberries if desired.
Refrigerate the cake for at least 1 more hour before slicing so that it does not fall apart during slicing.