Triple Layer Berry Cake with Lemon Cream and Thyme

For the cake: Preheat oven to 350°F. Thoroughly grease and flour three 9-inch round pans.

In a medium bowl, whisk together the flour, baking powder and salt. In another large bowl, whisk together the sugar, yogurt, and lemon juice. Slowly whisk in the oil, followed by the eggs one at a time, and then the vanilla. Sift and fold in the dry mixture just until combined.

Evenly distribute batter into the pans (if you want to get a really even distribution, you can actually measure the batter into each pan) and smooth the tops. Put pans into the oven and bake until a toothpick inserted in the center of a cake comes out clean, about 20 minutes. Remove pans from oven. Cool completely.

For the cream: Combine the cream, sugar, lemon zest, and lemon juice in a large bowl and whip until you reach soft peak stage. Refrigerate.

For the fruit: In a small saucepan over medium heat, add the lemon juice, sugar, and 1 cup of berries. Simmer over low heat until almost jam-like. Pour into a bowl and refrigerate.

Once everything is cooled completely, put it all together: Put one layer of your cake onto a cake stand or plate. Top with a third of the whipped cream, a third of the compote, a third of the remaining berries, and a sprinkle of pistachios and thyme leaves. Repeat for the next two layers.