1. Combine the butter and sugar in the mixer bowl and whip them until homogeneous for a couple minutes on medium-high speed. Don’t skip this step. Whipping prepares the butter for the addition of liquid ingredients. If you do not whip the butter, it will not absorb the liquids properly and the batter will split.

2. Without stopping the mixer, gradually pour the egg yolks in a thin stream. Little by little. Add and mix well. Give the batter time to absorb the added egg yolks.

3. Set the mixer to medium and pour in the yoghurt. During this process keep helping the mixer by taking the bowl out and scraping everything down. The resulting mass should be light and fluffy.

4. In a separate bowl combine the flour and baking powder. Whisk them together until combined. Make sure to sift the flour before using it, because that will aerate it, and aerated flour is lighter and incorporates better into the batter, which is very important.

5. Add the flour mixture to the batter. All at once. Give it a mix with a spatula and then whip it. Mix on a low speed, just until the flour is incorporated. It’s important not to over-mix this, or the resulting batter will be too dense. The ready batter should be fluffy and thick.

6. Next add some vanilla paste to the batter to give the sponge a delicate vanilla flavor. Whip the batter for just 5 seconds, no more than that.

7. As the last step, add the blackberries and gently fold them in. Mix from the bottom up using a silicone spatula; and make sure not to over-mix.

8. Take three 12cm cake rings and cover the bottoms with foil. If you are using cake rings with bottoms then skip this step, instead grease and flour them.

9. Divide the batter into equal three parts using scales and pour into the cake rings. Spread the batter using the spatula.

10. Bake the batter at 180C for 35 minutes.

11. Once the cakes are ready, carefully take them out of the cake rings.

12. And wrap them in cling film.

1. If you are using granulated gelatin, soak it in cold or room temperature water for about 30 mins. You will need 6g of water for 1 gelatin, so you will need 15g of water for 2.5g of gelatin in the recipe. If you are using leaf (sheet) gelatin, soak it in a bowl of water right before using it for just about 10 minutes.

2. In a separate bowl mix together the sugar and the pectin with a whisk until they’re combined.

3. Place the blackberries in a saucepan on medium heat to warm them up. Stir them with a spatula so they heat evenly.

4. When the berries have heated enough and are warm, pour in the sugar and pectin. Scatter the sugar mix over the bowl while whisking constantly. Make sure to add the pectin together with the sugar, because if you add just the pectin, it will turn into lumps that won’t dissolve.

5. Add the lemon juice and mix again.

6. Bring the confiture to a boil while stirring constantly. When the confiture comes to a boil, the pectin will do its work.

7. Keep the confiture boiling for about a minute.

8. Turn off the heat and let the confiture cool down to 80C.

9. Add the soaked gelatin and mix until it dissolves. Gelatin loses its properties when heated above 80C, so make sure that temperature of the confiture is below that.

10. Pour the confiture into a shallow container and cover with cling film in direct contact.

11. Leave the confiture for 10-15 minutes to cool at room temperature, and then refrigerate it for 6-8 hours.

1. In a saucepan combine the heavy cream and glucose syrup and heat up to 80C.

2. Pour the heated cream over the chocolate, stir with a silicone spatula and set aside for a couple minutes until the chocolate melts.

3. When the chocolate melts, combine the mixture using a hand blender.

4. Add the mascarpone and vanilla paste and combine using the hand blender.

5. Cover the ganache with cling film in direct contact and put in the fridge to stabilize for 8-10 hours.

1. Place the cake on a turntable and cut the crust off evenly using a sharp knife.

2. Cut the cake into two equal layers. First mark around the edge, right in the middle. When the mark is ready, slice in, constantly spinning the cake, to make sure the cut is even. Cut all three cakes, you should have six 1.5cm tall discs.

3. Start preparing the fillings. Mix the stabilized blackberry confiture with a spatula and transfer it into a piping bag.

4. Pour the stabilized mascarpone ganache into a bowl and whip until fluffy. Don’t over whip it!

5. Transfer the whipped ganache into the piping bag.

6. Start assembling. Place one of the sponge discs with the flat side down on a sturdy cake board. I recommend using one of the bottoms of the sponges, it has the flattest surface.

7. Wrap the sponge disc with an acetate collar that is taller than the assembled cake, 15cm or more.

8. Start piping the mascarpone ganache. If you have 6 cake layers, you will need to pipe the ganache onto 5 layers, the 6th layer will be the lid of the cake without any frosting. Divide the frosting into equal 5 parts using kitchen scales. Pipe out the mascarpone ganache around the edges of the cake, in a thin line. And make a second ring about 1 cm away inside the first one.

9. Fill the empty space with the blackberry confiture.

10. Place the second sponge sponge carefully. And repeat the process.

11. Do the same with other sponges.

12. Place the last sponge disc with the flat side looking up.

13. Cover the cake with cling film and put in the fridge to stabilize and soak through for at least 8 hours.