1/2 pint of blueberries, raspberries, blackberries, and fresh mint leaves for garnish
Preheat oven to 350°F and place oven rack in center position. Place two Round Mold on Perforated Baking Sheet and set aside.
In mixing bowl, sift together flour and cornstarch and set aside.
In the bowl of an electric mixer, combine whole eggs, egg yolks, granulated sugar, salt, and 2 teaspoons vanilla extract. Whisk on high speed for 4 to 5 minutes until thick and pale and a ribbon form when lifting the whisk. Add flour mixture in low speed.
Add oil in a steady stream while mixing until combined. Using Whisk, fold mixture several times.
Divide the batter between the molds and bake for 30-45 minutes depending on the choice of mold or tray.
Remove from the oven and let cool.
Unmold and then re-invert cakes so the topsides are up and let cool completely.
In the bowl of an electric mixer, combine cream, confectioners’ sugar, and remaining vanilla. Add vanilla beans if desired.
Starting on low speed and gradually increasing to medium-high, whip about 2 minutes until stiff peaks form.
Add room temperature mascarpone and mix for 3 to 5 seconds.
Trim tops of cakes if needed to make level and 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 layer.
Arrange a quarter of the mixed berries on top.
Repeat with remaining cake layers, cream, and berries.
Garnish with fresh mint leaves and serve immediately.
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