Berries & Cream Drippy Cake

Directions

1. Heat the oven to 325°F. Grease and flour three 9-inch cake pans.
2. In a medium bowl, whisk the flour, baking powder, and salt together to combine.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, and sugar until light and fluffy, 4 to 5 minutes.
4. Add the egg whites in 5 to 6 additions, scraping well after each addition is fully incorporated. Add the vanilla and mix to combine.
5. Add half of the flour mixture and mix on low speed until incorporated, 1 minute. With the mixer running on low, add the milk in a slow, steady stream and mix to combine. Add the remaining flour and mix to combine.
6. Divide the batter between the prepared pans and spread into an even layer. Transfer to the oven and bake until the cakes spring back lightly in the center when touched, 35 to 40 minutes. Cool for 10 minutes in the pan, then invert onto a rack to cool completely.
7. Make the filling: In the bowl of an electric mixer fitted with the whip attachment, whip the mascarpone and sugar until light and fluffy, 3 to 4 minutes. With the mixer running, add the cream in a slow, steady stream and beat until thick, 2 minutes more. Add the vanilla and mix to combine.
8. Make the frosting: In the bowl of a food processor, pulse the sugar and freeze-dried fruit until the mixture is a fine powder. Place the egg whites and the sugar mixture in the bowl of an electric mixer and whisk well to combine.
9. Heat a medium pot of water to a simmer over medium heat. Place the mixer bowl over the pot (the base of the bowl shouldn’t touch the water!) and heat, whisking constantly, until the mixture reads 160°F on a thermometer.
10. Transfer the mixer bowl to the mixer fitted with the whisk attachment, and whip until the meringue is thick, glossy, and the bowl is no longer warm to the touch, 4 to 5 minutes.
11. Add the butter a few tablespoons at a time and whip until the butter is fully incorporated before adding the next addition. Beat in the vanilla and mix to combine.
12. Assemble the cake: Use a serrated knife to remove the domed top of the cakes.
13. Place one layer on a cake turntable, platter, or cake stand. Use an ice cream scoop (about 1/4-cup in size) to scoop 3 heaping scoops of the mascarpone filling into the center and spread into an even layer. Place another layer of cake on top, and repeat this process. Continue until you’ve used all the filling and layers.
14. Apply a thin all over “crumb coat” of the frosting, and chill the cake for 10 to 15 minutes. Frost the cake with the remaining frosting. Chill the cake for 30 minutes.
15. Make the drippy glaze and allow it to cool while the cake chills (see the Author Notes for a link to my article on this technique). Pipe or spoon the glaze around the outside edge of the chilled cake, allowing it to drip down the sides. Garnish the top of the cake with fresh berries, if using.