Blackberry Lavender Cake

Bahan-bahan (10 porsi)

• 1 cup (240ml) whole milk
• 2 teaspoons dried culinary lavender
• 1/2 cup (120ml) water
• 1/2 cup (100g) granulated sugar
• 2 teaspoons dried culinary lavender
• 1/4 cup (60g) sour cream, at room temperature
• 2 and 1/2 cups (295g) cake flour (spooned & leveled)
• 1 and 1/2 cups (300g) granulated sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (16 Tbsp; 226g) unsalted butter, diced & softened to room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 4 large eggs, at room temperature
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
• 5 and 1/2 cups (660g) confectioners’ sugar
• 2 Tablespoons (30ml) whole milk
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon salt
• 1/2 – 1 cup (120ml-240ml) blackberry jam
• optional: purple or mauve food coloring
• optional: blackberries for garnish