Fresh Berrie Cream Layer Cake

Preheat the oven to 350. Spray 4- 8 inch cake pans well with bakers spray

Combine flour, baking powder and salt in a bowl

Beat in another large bowl butter and sugar until light and fluffy

Add eggs one at a time, beating in each egg, then beat in yolks and vanilla

Add buttermilk alternating with flour mixture and blend just until combined

Spread evenly into prepared pans, bake 16 to 22 minutes until a toothpick comes put just clean. Cool in pans 10 minutes then transfer to racks to cool completely

Make berry syrup

In a bowl whisk water and jam until combined, set aside

Make Whipped Cream Filling and Frosting

Combine , in a small heatproof bow, cold water an d geletin, soften for 5 minuted

Have a skillet of some simering water ready. Place softened geletin bowl in water and stir until dissoved and clear. Turn off heat and let geletin sit in warm water while beating cream

Beat cream until it holds its shape

In another bowl neat marscapone,vanilla, salt, liquid gelatin and sugar until smooth

Fold marscapone mixture into whipped cream until well combineld

Assemble Cake

Place a cake layer bottom facing up on serving plate

Brush surface lightly with berry syrup

Add some whipped cream filling

Add a single layer of the berries you have

Top with second cake layer, bottom up

Brush with berries syrup

Then add some whipped filling

And another layer of berries

Top with third cake layer bottom up

Again brush with berrie syrup

Then whipped filling

Then last layer of fresh berries

Add last fourth layer bottom up

Frost entire cake with remaining whipped cream, refrigerate at least 4 hours to allow whipped cream to set before slicing

Garnish with more berries and chcolate shavings