• Place the Rectangular Flexipat® Tray on the top of your Medium perforated baking sheet. Set Aside.
• Preheat oven to 350F/180C.

BERRY CAKE PREPARATION

• Wash and pat dry all your berries. Dice your strawberries and set aside 84 Raspberries and 50 blueberries for the decoration (everything else goes into the cake).
• In a mixing bowl, whisk together the egg whites, milk, sour cream, vanilla bean paste, almond extract and sour cream. Set aside.
  
• In a separate mixing bowl, whisk the all-purpose flour, corn starch, sugar, baking powder and sea salt. Set aside.
  
• In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter for 1 minute on medium high speed.
  
• Bring the speed to the lowest setting and sprinkle the dry ingredients. Gradually bring the speed back up until it becomes crumbly with the texture like wet sand.
  
• Pour slowly your liquids in 2 times into the preparation.
  
• Fold the diced strawberries, raspberries and blueberries. NOTE: Do not overmix the batter in order to keep a light texture.
  
• Pour your preparation into your Rectangular Tray. Flatten the batter with your spatula.
  

BAKE!

• Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 35 minutes). It is ready when the toothpick inserted into the center comes out almost clean.
  
• Once your Berry Cake is out of the oven, let it cool down completely on the baking sheet.

VANILLA MASCARPONE FROSTING

• In a mixing bowl, beat the mascarpone with the vanilla bean paste and almond extract until smooth on medium speed, for about 1 minute. 
• Add the heavy whipping cream a splash at a time while beating on Medium High Speed until light and fluffy for less than 3 minutes. IMPORTANT: Do not over mix!
• Then, fold the powdered sugar until it is combined. IMPORTANT: Do not over mix!
  

ASSEMBLY

• Keeping the cake inside the mold, scoop the Vanilla Mascarpone Frosting on top. Spread the cream using your offset spatula as a guide. NOTE: the cream will reach the top of the mold perfectly.
  
• First, arrange the blueberries (50) = 8 rows of 6 (48) + 2 blueberries.
  
• Then, arrange the bottom line with raspberries (16), then the very top one (9) and finally the middle one which is in line with the last row of blueberries (9).
  
• Add two more long lines of raspberries (16 x 2 = 32) and 2 more short lines of raspberries (9 x 2 = 18).
  
• "The Star-Spangled Banner" is now complete with its 50 stars (blueberries) representing the 50 States and its 13 stripes (Red | Raspberries & White | Cream) representing the 13 original colonies.
• This cake is as delicious at room temperature and also right out of the refrigerator. NOTE: Refrigerate if not eaten right away. Enjoy & Bon Appétit!