Corn and beer cake with blackberries

Ingredients:

Glaze

• 1 cup of sugar
• 0.5 cups premium flour
• 3 and 3/4 cups blackberries (3 containers at 170 g)
• 1 tbsp. freshly squeezed lemon juice
• 330 g (1.5 cups) unsalted butter, room temperature
• 1 tsp vanilla extract
• 0.5 tsp coarse salt

Cake

• 220 g (1 cup) unsalted butter, room temperature, plus extra for greasing the pans
• 4 cups all-purpose flour, plus extra for dusting pans
• 1 can (425 g) creamed corn
• 1 bottle (0.33 l.) Pilsner
• 1 tbsp baking powder
• 1 teaspoon of baking soda
• 1 teaspoon coarse salt
• 1 cup of sugar
• 1 tsp vanilla extract
• 4 large eggs

Preparation:

1. Glaze:
   
   Combine the sugar and flour in a small saucepan. In a small bowl, mash 2 cups (about 2.5 cups) of blackberries with lemon juice using a fork. Strain through a fine-mesh sieve into the saucepan and stir into the sugar-flour mixture. Bring the mixture to a boil, then reduce the heat to medium and simmer, stirring constantly, until the mixture thickens to the consistency of thick pudding, about 3 minutes.
2. Transfer the icing mixture to a bowl and place a piece of plastic wrap directly on top of the mixture. Refrigerate until completely chilled, about 1 hour.
3. Meanwhile, preheat the oven to 350°F (175°C). Grease two 9-inch (22-cm) cake pans and line the bottoms with parchment paper. Grease the paper and dust with flour. Set aside.
4. Cake:
   
   Place the corn and beer in a blender and blend until smooth, at least 1 minute. Leave the puree in the blender. In a bowl, combine the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and vanilla extract and blend on medium speed until pale and fluffy, about 3 minutes.
5. Add the eggs one at a time, beating well after each addition until fully incorporated. Add the flour mixture and cornmeal alternately, beginning and ending with the flour, until a smooth batter forms.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
6. Spread batter into prepared pans, smoothing the surface with an offset spatula, and bake until a tester inserted into the center comes out clean, 45 to 50 minutes.
7. Let the cakes cool in the pans for 20 minutes, then invert them onto a wire rack and remove the parchment paper. Let the cakes cool completely, then cut each cake in half horizontally to make four identical thin cakes.
8. Beat the butter, vanilla extract, and salt with a mixer on medium speed for about 1 minute. Stir in the frosting mixture with a rubber spatula, then add a third of the mixture to the butter bowl and beat on medium speed until fully incorporated. Add the remaining frosting and beat until light and fluffy, about 3 more minutes.
9. Place a cake layer on a cake plate and spread about 1/2 cup of frosting over it with a spatula or butter knife. Layer two more cake layers in the same manner, frosting them, then place the final cake layer on top. Spread the remaining frosting over the cake and spread it evenly over the top and sides. Halve the remaining blackberries and use them to decorate the entire cake. Refrigerate the cake until the frosting has set, at least 30 minutes or overnight.