Fruits of the Forest Cake

Name: Fruits of the Forest Cake
Yield: Serves 10 to 12
Ingredients: 2 cups (8 ounces/227 grams), cake flour; 1½ cups (10½ ounces/298 grams), granulated sugar; 1 teaspoon, baking powder; ¼ teaspoon, baking soda; 3/4 teaspoon, salt; 3/4 cup, buttermilk; 5 large, egg yolks plus 3 large egg whites; 8 tablespoons, unsalted butter, melted and cooled; 3 tablespoons, vegetable oil; 1½ teaspoons, vanilla extract; ⅛ teaspoon, cream of tartar; 5 large, egg yolks; ½ cup (3½ ounces/99 grams), granulated sugar; 3 tablespoons, cornstarch; 2 cups, whole milk; Pinch, salt; 4 tablespoons, unsalted butter, cut into 4 pieces and chilled; 1½ teaspoons, vanilla extract; 20 tablespoons (2½ sticks), unsalted butter, softened; 2½ cups (10 ounces/283 grams), confectioners' sugar; ⅛ teaspoon, salt; 2 tablespoons, heavy cream; 2 teaspoons, vanilla extract; 2 tablespoons, grated lemon zest (2 lemons); 6 ounces (170 grams/1¼ cups), blueberries; 8¾ ounces (248 grams/1¾ cups), raspberries; 8¾ ounces (248 grams/1¾ cups), blackberries; 1 teaspoon, confectioners' sugar

Desserts or Baked Goods
Cakes

By Katie Leaird ･ Appears in Cook's Country August/September 2018

In the height of summer, it's hard to pick just one berry to feature in a cake. Taking a hint from a favorite Italian dessert called frutti di bosco, we used blueberries, raspberries, and blackberries in this pastry cream–stuffed showstopper.

SERVES 10 to 12

TIME 1¾ hours, plus 3 hours setting

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