Apple, Blackberry, Cranberry Cake with Fig Caramel Mascarpone Frosting

Recipe from twiggstudios

Cake

220 grams softened unsalted butter
120 grams caster sugar
100 grams soft brown sugar
4 eggs
220 grams self raising flour
1 large apple, peeled and cored and chopped into small chunks
200 grams blackberries, cut in half
1/2 cup cranberries
1 tsp ground cinnamon
1 tsp salt (smoked salt if you have on hand)
3 tbsp milk or yogurt to loosen cake mixture

Preheat the oven to 320F, grease and line three 6-inch cake tins, or use two 9-inch ones.

Fit a stand mixer with a balloon whisk or use a hand held electric whisk and beat the butter for a minute so it is soft then add the sugar and cream until it is pale and fluffy.

Add the eggs one at a time, mixing for 2 minutes and scraping the bowl with a spatula before adding the next egg. Once all eggs are added turn up speed and mix for a few seconds.

Turn off mixer, mix the flour, salt and cinnamon together and sift in and gently fold in using the spatula, then add a tbsp of flour to the chopped apples, blackberries and cranberries to coat and fold in to the cake batter.

Add milk, or yogurt to loosen the mixture and fold in, then divide evenly between the prepared tins and place in the oven and bake for 45 minutes until a knife inserted comes out clean.

Let the cakes cool in the tins for 20 mins, then peel off baking paper and leave to cool fully on a cooling rack.

Soak

Fig preserves
simple syrup

Mix together until it's a good easily spreadable consistency that will soak into the cake a bit. Once the cakes are cooled, use a pastry brush to apply a good amount between the layers.

Frosting

600 grams mascarpone cream cheese
some caramel
some fig preserves
might need some powdered sugar

Mix it all together until it's a good spreadable consistency and the fig/caramel flavors stand out enough.