Tools

• Medium Perforated Baking Sheet (MA435310)
• Flexipan^® Round Tray (FP002777) or 2 Flexipan^® Medium Round Molds (FM000577)
• Mixing Bowl (TA000120)
• Stand Mixer with Whisk attachment
• Magnetic Measuring Trio (GRP00001)
• Whisk (TA000112)
• Set of 3 Spatulas (TA000109)
• Floral Cooling Rack (TA000106)
• Demarle Différence^® Bread Knife (DD800002)

Ingredients

• 1 cup all purpose flour
• 1/4 cup cornstarch
• 6 large whole eggs, plus 4 large egg yolks, brought to room temperature
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• 3/4 cup vegetable oil
• 1 quart (4 cups) heavy cream
• 1/2 cup confectioner’s sugar
• 1 vanilla bean, split lengthwise (optional)
• 1 pint small strawberries, hulled
• 1/2 pint blackberries
• 1/2 pint red raspberries
• 1/2 pint golden raspberries
• 1/2 pint blueberries
• Fresh mint leaves, for garnish (optional)

You can assemble this dessert up to eight hours ahead of serving; leave off the last layer of cream and fruit, and refrigerate along with partially assembled cake. Just before serving, top the cake with the remaining cream and berries, and garnish with the mint leaves.

1. Preheat oven to 350 degrees F.
2. Place the Round Tray or the 2 Round Molds on the Perforated Baking Sheet and set aside.
3. In the Mixing Bowl, sift together flour and cornstarch and set aside.
4. In the bowl of an electric stand mixer fitted with the whisk attachment, combine whole eggs, egg yolks, granulated sugar, salt, and 1 teaspoon vanilla extract. Beat on high speed about 5 minutes until thick and pale (Mixture should hold a ribbon like trail on the surface when the whisk is raised).
5. Add flour mixture to eggs mixture. With mixer on low speed, beat until just combined.
6. Add oil in a steady stream, mixing until just combined. Remove bowl from mixer.
7. Using the Whisk, fold mixture several times.
8. Divide batter between the Molds. Smooth with a Spatula from the Set of 3 Spatulas.
9. Bake 30-45 minutes depending on Flexipan^® choice, rotating mold halfway through, until cake springs back when touched and a cake tester inserted in the center comes out clean.
10. Let cakes sit a few minutes and invert onto the Floral Cooling Rack. Then re-invert cakes so the top sides are up and let cool completely.
11. In the bowl of an electric stand mixer, combine cream, confectioner’s sugar, and remaining teaspoon of vanilla extract. Add vanilla beans if desired.
12. Starting on low speed and gradually increasing to medium high, whip about 2 minutes until stiff peaks form.
13. Using the Demarle Différence^® Bread Knife, trim the tops of the cakes to make them level.
14. Slice each cake in half horizontally into two layers. Place one of the bottom layers on a serving plate. Spread a quarter of the whipped cream over the layer. Arrange a quarter of the mixed berries on top.
15. Repeat with the remaining cake layers, cream, and berries. Garnish with fresh mint leaves, if desired. Serve immediately.