Berry Vanilla Naked Cake with Lemon Whipped Cream

• Vegetarian

• Produce

  • 2 tbsp Lemon
  • 1 1/2 cup Raspberry
  • 1 Strawberries and raspberries
  • 1 1/2 cup Strawberry

• Refrigerated

  • 4 Eggland's best eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 2 tbsp Cornstarch
  • 1/2 cup Powdered sugar
  • 3/4 tsp Salt
  • 2 cups Sugar
  • 3 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 3/4 cup Butter
  • 1 pint Heavy whipping cream
  • 1 cup Milk
  • 1/3 cup Sour cream
  • 1 8 oz container Whipped cream cheese

Found on alattefood.com

Description

Ingredients

• 4 Egglands Best eggs, separated
• 3/4 cup butter, softened
• 2 Tbsp vegetable oil
• 1 1/2 cups sugar
• 2 1/2 cups all purpose flour
• 2 Tbsp cornstarch
• 1 Tbsp baking powder
• 3/4 tsp salt
• 1 cup milk (whole is best, but 2% works as well)
• 2 tsp vanilla extract
• 1/3 cup sour cream
• 1 cup strawberries, hulled
• 1 cup raspberries
• 1/2 cup sugar
• 1 pint heavy whipping cream
• 1 8 oz container whipped cream cheese
• 2 Tbsp lemon zest (about the zest of 2 large lemons)
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup raspberries
• 1/2 cup strawberries, sliced and hulled
• Strawberries and Raspberries

Directions

• In a blender or food processor, puree strawberries, raspberries, and sugar together. With a sieve, drain the puree to remove all of the seeds (if you do not mind seeds, you can skip this step). Set aside. (You should have about 1 cup of puree).
• Preheat oven to 350 degrees and grease three 9 cake pans or line with parchment paper.
• Separate the 4 Egglands Best eggs and set aside.
• In a large bowl, cream butter until light and fluffy, about 1-2 minutes. Add in vegetable oil and beat for another minute.
• Gradually add in sugar, 1/2 cup at a time, beating until well combined. Add in egg yolks, one at a time, beating well after each addition.
• In a separate bowl, sift together flour, cornstarch, baking powder, and salt. Set aside.
• In a small bowl, mix together milk, vanilla extract, and sour cream.
• Alternately add dry and wet ingredients into the creamed butter mixture, beginning and ending with the dry ingredients. Stir until just combined.
• Beat egg whites until they form stiff peaks. Gently fold egg whites into the cake batter until completely combined.
• Divide batter evenly in cake pans.
• Dollop 4-5 Tbsp of puree in each cake pan, using a toothpick or knife to swirl the puree with the batter.
• Bake for 25-30 minutes, or until a cake tester comes out clean. Allow to cool.
• With a mixer on high, beat heavy whipping cream until it begins to thicken. Add in lemon zest, powdered sugar, and vanilla extract, and beat until soft peaks form.
• Add whipped cream cheese to the whipped cream, and beat until well incorporated and stiff peaks form.
• Once cakes are cooled, remove from the cake pans. Place the bottom layer on a flat plate or cake stand and top with about 1 cup of lemon whipped cream, spreading almost to the edges. Place a few raspberries and strawberries evenly throughout the cream.
• Place the second layer on top and top with about 1 cup of lemon whipped cream, spreading almost to the edges, and add raspberries and strawberries.
• Place the final layer on top and spread the remaining whipped cream on top.
• If any of the cream has come out of the sides of the cake, use a spatula to smooth the cream around the cake (as you can see in my pictures--the thin layer still allows the edges of the cake to be seen).
• Top with fresh strawberries and raspberries.
• Enjoy!
• *The whipped cream frosting is stabilized with the addition of cream cheese, thus it can be left out at room temperature for a few hours. However, leftovers (or if the cake is being prepared the night before) should be stored in the fridge.