Berry Butter Cake

Everyone loves cakes and here’s the delicious Berry Butter cake recipe.
Ingredients For the cake: 1 1/2 cups all-purpose flour, plus more for coating the pan 3/4 teaspoon baking powder 1/4 plus 1/8 teaspoon fine salt 8 tablespoons unsalted butter (1 stick), softened, plus more for coating the pan 1 cup granulated sugar 2 large eggs, at room temperature 1/2 cup whole milk For the filling: 1/2 cup mascarpone cheese, at room temperature 1 cup heavy cream 1 tablespoon granulated sugar 1/2 teaspoon almond extract To assemble: 1 1/2 pounds mixed berries, washed .
Backing Steps:
Heat the oven to 350°F and arrange a rack in the middle. Coat an 8inch round cake pan or any shaped you want with butter and flour, tap out the excess flour, and set the pan aside. Combine measured flour, baking powder, and salt in a medium bowl and whisk until evenly combined. Then, Place measured butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in colour and fluffy, about 3 to 5 minutes. Add sugar and continue to beat on medium-high until white in colour and the texture of wet sand, about 3 minutes more. Add eggs one at a time, letting each incorporate fully before adding the next. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. With the mixer on low, add half of the flour mixture. Mix just until incorporated, then add milk and continue mixing until smooth. Add the rest of the flour mixture, mixing just until incorporated, about 2 minutes more. Scrape the batter into the prepared cake pan. Bake until a cake tester inserted into the centre comes out clean, about 40 minutes. Transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of the cake and turn out onto the rack, right side up, to cool completely. Meanwhile, make the filling. For the filling: 1Place mascarpone in the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed until smooth, about 1 minute. Add cream, sugar, and almond extract, increase speed to medium-high and whip until ingredients are combined and firm peaks form, about 15 seconds more. Cover and refrigerate until ready to serve, usually its better to refrigerate overnight.
> Alma Siddiqua