Blackberry Cake with Whipped Cream Filling and Frosting
Suitably splendid for a ballroom celebration but wholesome enough for a backyard picnic, this blackberry and whipped-cream creation by contributing editor and pastry chef Jason Schreiber exemplifies farm-to-(sweets)table cuisine. It tastes like a teatime treat (think scones with jam and clotted cream) and would look right at home at a country estate, thanks to marbleized frosting that's colored with crushed berries.
Photography: Linda Pugliese
Trim domes from cakes. Slice each cake in half to create two layers.
Brush one layer of cake with syrup and spread with 1/4 cup strained jam. Spread with 1/3 of whipped cream filling, and repeat with remaining cake layers. Chill 1 hour.
Frost outside with whipped cream frosting, using tinted frosting and jam to create marbled effect. Top with blackberries. Keep refrigerated.