I love making cakes and think they taste so much better with homemade jam. The blackberries that are in season at the moment add a little crunchiness with their juicy seeds.
Preheat the oven to 180c and Lightly grease 2 inch sandwich tins. Line the bottom with lightly greased baking parchment.
Mix together the eggs, sugar, flour and baking powder plus the softened butter.The mixture should be a soft, dropping consistency.
Divide the cake batter evenly between the two cake tins. Put them on the middle shelf of the preheated oven. Cook for 25 minutes or until the cakes are well risen and golden brown on the surface.
While they're cooking make the homemade blackberry jam - you've still time to pick some gorgeous wild berries.Follow instructions on side of jam sugar packet. Really easy - should make 3 jars.
Once sponge is ready (which you do by gently pressing the centre of the cake it should spring back). Remove the cakes from the oven and place on a cooling rack for 5 minutes. Carefully remove the cakes from the tins and leave to cool completely on the cooling rack.
While cooling make creamy centre by mixing equal amounts of mascarpone cheese and icing sugar with a good spoonful of vanilla essence.
Once cooled, place one cake cooked side down onto a plate. Cover with a layer of blackberry jam followed by layer of mascarpone creamy mixture. Top with the second cake. Then to really add to your sugar intake add some of the mascarpone creamy mixture to the top of the cake.
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