Wild Berries & Brown Sugar Layer Cake

If you are partial to wild berries like us, and my fam prefer soft, airy and moist flavorful cake with fresh strawberries in the cake and cream frosting. Here is an afternoon tea recipe to try out. 

Ingredients:
400g fresh strawberries, halved
150g fresh blueberries
150g fresh raspberries
3 cups plain flour
2 tbsp baking soda
1 tsp salt
200g asean brown sugar
6 organic eggs
350 ml melted butter
2 tbsp lemon juice
2 grated lemon zest
2 tbsp vanilla extract
For The Filling:
500g zanetti mascarpone
½  cup caster or confectioners sugar
Preparation:

1. Heat oven to 160°C, grease a non-stick 2x20cm cake pans then dust well with flour tipping out any excess flour, set aside.

2. Sift the flour, salt and baking powder into a mixer bowl, add the brown sugar, eggs, melted butter. Beat well until the mixture is smooth, then stir in the vanilla extract and lemon juice.

3. Using a spatula, gently fold the lemon zest into the batter mixture.

4. Pour the batter into the prepared pans.

5. Bake in the preheated oven for 25-30 minutes or until until risen, firm and golden brown.

6. Remove them from the oven.

7. Allow the cakes to cool for a few minutes in the pans. Then turn out and finish cooling on a wire rack.

8. Meanwhile, beat together the mazcaporne and sugar until smooth.

9. To assemble the cakes, cut each one in half.

10. Take one layer cake on a serving plate, spread a quarter of the cream filling on top.

11. Dot a quarter of the blueberries and raspberries around the edge, then spread  a quarter of strawberries at the center of the cake. Then sandwich the cakes together. Repeat this step 2 or more times on remaining cakes.

12. Pile on the remaining cream and wild berries on top. Dust with icing sugar (or just before serving) Serve the cake at once or chill until needed.