1 Cup milk
1 1/3 Cup granulated sugar
3 large eggs
2 Cup unsifted all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons (3/4-stick) butter, chopped and softened
1 teaspoon finely grated lemon rind

1 envelope unflavored gelatin
3 Tablespoon kirsch
4 Cup (4 half pint baskets) fresh blackberries
4 large egg yolks
1 Cup milk
2/3 Cup granulated sugar
1 teaspoon vanilla extract
1/2 Cup heavy cream
Confectioner's sugar

Prepare Cake: In 2-quart saucepan heat milk over medium heat until just tiny bubbles appear around sides of pan. Remove from heat and set aside.

Heat oven to 350F. Grease 9x2-inch round baking pan. Line the bottom of pan with parchment or waxed paper; grease and flour paper. In large bowl, beat granulated sugar and eggs until blended. Reduce mixer speed to low. Sift flour, baking powder and salt into egg mixture and beat until combined. Increase mixer speed to medium; in steady stream, add warm milk. Beat in butter and lemon rind until blended. Pour batter into prepared pan.

Bake 40-45 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert onto wire rack; removing parchment paper and cool cake completely.

Meanwhile, prepare Blackberry filling: In small bowl, sprinkle gelatin over kirsch; let stand for 5 minutes to soften. Meanwhile, in food processor fitted with chopping blade, process 2 C blackberries until pureed; strain berry puree into large bowl, discarding seeds. Set aside.

In medium-size bowl, beat yolks until blended. In a 2-quart saucepan, heat milk and granulated sugar over medium heat, stirring occasionally, until bubbles appear around sides of pan. Gradually beat milk mixture into egg yolks. Pour mixture back into saucepan and cook over very low heat, stirring constantly, just until thickened. Do not boil. Stir in gelatin mixture and cook just until gelatin dissolves- about 1 minute. Remove from heat and add vanilla. Stir mixture into blackberry puree. Cover with plastic wrap and refrigerate, stirring occasionally, until slightly thickened but not set, about 1 hour.

Meanwhile, wash and dry same pan cake was baked in. Tear off 9-inch piece of plastic wrap and fit into pan with ends extending over rim. Arrange remaining berries; stem ends up in a tight row around edge of baking pan.

When blackberry gelatin has thickened slightly, in small bowl with electric mixer on high speed, beat heavy cream until soft peaks form; fold into gelatin.

Carefully pour blackberry filling into center of baking pan, leaving border of berries intact. Cover tightly and refrigerate until set- about 6 hours or overnight. Wrap cake layer and set aside.

When blackberry is set, unwrap cake and with sharp knife, cut cake horizontally in half. Uncover filling and gently place bottom cake layer cut side down on top of filling. Place serving plate upside down over cake pan. Invert and unmold cake and filling onto plate. Remove plastic wrap from filling. Place remaining half of cake on top of filling, cut side down. Sprinkle with confectioner's sugar. Cut into 10 wedges and serve.

Serves 10