1 cup (2 sticks) unsalted butter, softened at room temperature, plus more for greasing
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
One 1/2-gram packet Italian powdered vanilla, such as Paneangeli Vanillina, or 1 tablespoon vanilla extract
1 cup milk
1/2 cup mandarinello or any other orange liqueur
1 cup granulated sugar
4 large eggs
Zest of 1 orange
Confectioners' sugar, for dusting
8 ounces mascarpone
1/2 cup granulated sugar
1 tablespoon mandarinello or any other orange liqueur
1 teaspoon vanilla bean paste
1 cup heavy cream
3/4 cup granulated sugar
Zest and juice of 1/2 lemon
4 cups fresh blackberries
Italian powdered vanilla can easily be replaced by vanilla extract. I like to use it because it¿s what my Nonna uses-¿ so then my cake tastes just like hers. But feel free to use whatever you like ¿ it will still be phenomenal.
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