Vanilla Cake with Chocolate Cream & Berries

Steps

• Heat oven to 200°C, butter and line the base 24cm springform pan with paper parchment. Add a pinch of salt into the egg whites and beat with an electric mixer on medium-high speed until soft peaks form. Gradually add half of the sugar and continue beating until the whites are stiff and glossy; Set aside.
  
• In another large bowl, beat the egg yolks together with remaining sugar and vanilla extract until creamy and pale. Gradually add the flour, cornstarch, and baking powder in yolk mixture. Beat to incorporate on low speed.
  
  
• Add a small amount of the whipped egg whites to the batter using a rubber spatula and fold them in gently.(Repeat this step until the egg whites are finished). Immediately transfer the batter to the prepared pan. Bake in the centre of the oven for 20-25 mins or until a skewer inserted into the middle of cake comes out clean.
  
  
• After 10 mins remove the cake from the baking pan and let it cool completely on a wire rack. Divide carefully the cake in 3 layers using floss or knife. Spread any jam you like over the surface on one side of your first layer. Add the second cake over it; set aside while we are preparing the chocolate cream.
  
• Chocolate Cream: Cut the dark chocolate into small pieces; set aside. Add the heavy cream into saucepan and heat over medium, but do not boil. Pour the hot heavy cream over the chocolate. Give a stir until all the chocolate melted and well-blended. Let the chocolate cream cool in the room temperature and keep in the fridge for 30 mins. In a large bowl, beat the cold mascarpone together with chocolate cream. Mix until evenly combined.
  
  
• Spread the chocolate cream over the surface on one side of the second layer and add the third cake over it. Pile the remaining cream on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake.
  
• Glaze: Melt the chocolate with hot heavy cream. (follow the step 5) Let it cool in the room temperature for 10 minutes. Pour the glaze over top; pour in center, then slowly but steadily spread around edges, allowing glaze to drip down sides.
  
• Garnish: Garnish the cake with some blueberry, strawberry, macaron and mint leaves. Let cake stands until set for about 3 hours at room temperature or 1 hour in the refrigerator.