Whipped Cream Flag Cake for 20 Servings

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. Cream together the softened butter and granulated sugar until light and fluffy.
3. Incorporate eggs one at a time, followed by the vanilla extract.
4. Alternately add the flour, baking powder, and salt with the milk, mixing until just combined.
5. Pour batter into the pan and bake for 25-30 minutes until a toothpick comes out clean. Let the cake cool completely, then refrigerate for 1 hour.
6. In a chilled bowl, beat the cold mascarpone and powdered sugar until smooth.
7. Gradually pour in the heavy whipping cream and vanilla extract. Whip on medium-high speed until stiff peaks form.
8. Spread the stabilized whipped cream evenly across the chilled cake using an offset spatula.
9. Place blueberries in a rectangular block in the top-left corner for the union, and arrange strawberries or raspberries in horizontal stripes for the rest of the cake.
10. Apply melted apricot jam over the berries using a pastry brush for a professional glaze.