Blackberry Cake

• Vegetarian

• Produce

  • 2 packages (6 ounces each driscoll's blackberries

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 4 tbsp Lemon juice
  • 2 tbsp Lemon juice from, fresh

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1 Crystal sprinkles
  • 1 1/16 cup Granulated sugar
  • 3 cups Powdered sugar
  • 1/2 tsp Salt

• Dairy

  • 3 sticks Butter, unsalted
  • 8 oz Cream cheese

• Liquids

  • 3/4 cup Water

Found on natashaskitchen.com

Description

Ingredients

• 6 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup all-purpose flour
• ½ tsp baking powder
• ¾ cup warm water
• 1 Tbsp granulated sugar
• 4 Tbsp Lemon Juice (from 1 large lemon)
• 3 cups powdered sugar
• 3 sticks (1½ cups) unsalted butter, room temperature
• 8 oz Cream cheese, softened at room temperature
• ½ tsp salt (I used fine sea salt)
• 2 packages (6 ounces each) Driscolls blackberries, divided *
• 2 Tbsp fresh lemon juice from 1 medium lemon
• Crystal sprinkles, optional

Directions

• In the bowl of an electric stand mixer fitted with whisk attachment, beat 6 large eggs 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 min until thick and fluffy.
• Whisk together 1 cup flour and ½ tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
• Divide evenly between prepared cake pans and bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temp then slice layers equally in half with a serrated knife.
• Combine 2 Tbsp lemon juice with 1 cup blackberries in small saucepan. Simmer 6-7 minutes or until berries easily mash up with a fork then turn off heat. Strain through a fine mesh strainer, pushing the blackberries through with a spatula until only seeds are left in strainer. Discard seeds and set the puree aside to cool completely to room temp (you should get 5 Tbsp puree).
• In the bowl of an electric stand mixer fitted with whisk attachment, cream together 3 sticks butter, 3 cups powdered sugar and ½ tsp salt on low speed until combined, scraping as necessary. Increase speed to medium-high and beat until white and fluffy (2 to 3 min).
• Add cream cheese 1-piece at a time and mix until combined then continue to beat 2 min until fluffy, scraping down the bowl as needed. With the mixer on, drizzle in blackberry syrup 1 Tbsp at a time then beat another minute.
• Slice 1 cup blackberries and set aside. Make your lemon syrup by combining ¾ cup warm water, 1 Tbsp granulated sugar and 4 Tbsp Lemon Juice.
• Place first cake layer on serving platter cut-side up **. Brush with ¼ of the lemon syrup. Spread frosting over the top and layer with ⅓ sliced berries. Repeat with remaining layers placing the final layer cut-side-down, then frost the top and sides.
• Pipe remaining frosting onto cake. For the roses, use a closed star Wilton 2D tip. Decorate with remaining blackberries and sprinkle sugar crystals if desired.