4 large eggs
1 1/2 cups Chelsea Dark Cane Sugar
1 cup full cream milk
120g unsalted butter
3 inch piece of scraped vanilla bean pods or 2 teaspoon of vanilla bean paste
2 cups of self raising cake flour
1 teaspoon of baking powder
1/2 teaspoon of salt
50g blueberries
50g of mixed blackberries and raspberries

For the buttercream
3 large eggs (whites only)
3/4 cup of Chelsea Caster Sugar
250g of unsalted butter (room temperature)
1/2 teaspoon of vanilla extract
A pinch of salt

Sponge
Preheat oven to 1800C. Grease 3, 18cm (7-inch) round cake pans; line the base with baking paper.  In your stand mixer bowl, combine eggs, dark brown sugar and place over a double boiler on medium heat. Whisk until the sugar granules have dissolved and return bowl to stand mixer.  Whisk mixture on high speed until it reaches the ribbon stage. This will take approximately 5 - 7 minutes.
Whilst this is mixing, in a pan, bring milk to a boil then remove from heat. Add the butter and vanilla beans or vanilla bean paste, combine and set aside.
Sift and combine flour, baking powder, salt and fold in ingredients into the egg mixture in 3 batches. (1 batch per minute)
When dry ingredients and the egg mixture are well incorporated, pour in milk in 2 batches and whisk on medium speed until the cake batter and milk are well incorporated.
Pour batter into the 3 round pans. Add blueberries in cake batter. Bake for 20-25 minutes or when the middle springs back up.
Whilst baking start on the swiss meringue buttercream

Swiss Meringue Buttercream
In your stand mixer bowl, combine caster sugar and egg whites and place over a double boiler on medium heat. Gently whisk with a hand held whisker until all granules have dissolved.  Return bowl in stand mixer and whisk on high speed at no more than 4 minutes.  Switch whisker to a flat beater and beat on low-medium speed.
Drop 1-2 inch cubes of the unsalted butter gradually. Ensure butter is well incorporated in the meringue before adding another. Repeat process until butter is finished.
Add vanilla extract and salt and beat for 60 seconds.
Pipe on cake as desired, add berries and design to your liking.