• prep: 2 hr 30 min
• cook: 14 min
• total: 2 hr 44 min

servings:

Adapted from 'Sweet" by Ottolenghi and Goh. Reprinted with permission from Penguin Random House. Note that my pan size and cuts vary slightly from the original recipe. Although the cake is best eaten on the day it's made, any leftovers will be fine the following day if stored in the fridge.

• 10 ounces mixed berries (about 2 cups), fresh or frozen and defrosted, divided
• 1/4 cup granulated sugar
• 8 large eggs, whites and yolks separated
• 2/3 cup plus 3½ tablespoons granulated sugar, divided
• 1 tablespoon lemon juice
• 3/4 teaspoon finely grated lemon zest (from 1 small lemon)
• 1/2 cup plus 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• Powdered sugar, for dusting
• 1/4 cup light corn syrup
• 1/2 cup plus 1 tablespoon granulated sugar
• 1/2 vanilla bean, seeds scraped and reserved
• 4 large egg yolks
• 1¼ cups plus 1 tablespoon unsalted butter, cut into 1-inch cubes, softened
• 1/2 cup berry pureé (recipe above)

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