Sift together flour, baking powder, and salt, three times. Set aside.
In the bowl of a stand mixer with a paddle attachment, cream together butter and sugar until light and fluffy. Beat in egg yolks, one at a time. Mix in the Rodelle Vanilla Extract.
On low speed, beat in flour mixture, alternating with the milk. Mix until incorporated.
Pour batter into prepped springform pans.
Bake for 35-40 minutes OR until top springs back when lightly tapped.
Cool 15 minutes. With a sharp knife, cut any excess that has risen above the sides of the pan. The cut cake should have a flat top. Then remove from springform pan.
Berry Mixture:
While cake is cooking, prepare the berry mixture by combining all ingredients in a bowl.
Frosting:
Make while cake is cooling. In the bowl of a stand mixer with whisk attachment, whisk the cream, Rodelle Almond Extract, and scraped Rodelle Vanilla Bean seeds until stiff peaks form.
In another bowl, whisk together the mascarpone and powdered sugar until very smooth. Gently fold whipped cream mixture into the mascarpone until completely incorporated.
Divide frosting into two equal portions.
Topping:
In a microwave-safe bowl, heat the apricot jam and water for 30 seconds. Stir to smooth.
Assembly:
Carefully slice the cakes in half horizontally to make two layers.
Spoon on a generous scoop of frosting on the top of the “bottom layer.” Smooth evenly. Spoon half of berry mixture on top of frosting. Repeat this step with other cake.
On the bottom of the “top layer,” spread a small layer of frosting.
Put “top layer” on top of “bottom layer.”
Frost the rest of the cake.
Garnish the top of cake with a strawberry and five blueberries.
Using a pastry brush, brush glaze over the berries.
