Blackberry Cake

INGREDIENTS

2 1/4 cups

cake flour (335g)

1 1/4 cups

granulated sugar (235g)

1 tsp

baking powder (heaping)

1 tsp

kosher salt

2/3 cup

whole milk (160ml, room temperature)

1/4 cup

sour cream ( 60ml, room temperature)

large egg whites ( room temperature)

1 tbsp

lemon zest

1/3 cup

lemon juice (80ml)

3/4 cup

unsalted butter ( 176g, room temperature)

6 oz

blackberries

egg yolks

6 oz

blackberries 80ml (strained)

1/2 cup

unsalted butter ( 115g, chilled)

1 cup

granulated sugar (200g)

3 sticks

butter (unsalted, room temperature)

3 cups

confectioners sugar (420g)

1/2 tsp

Orange blossom water (optional)

8 oz

mascarpone (room temperature)

blackberries

Queen Anne’s Lace flower