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Berry Bursting Cake Recipe


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     Berry Bursting Cake

Category   Desserts - Breads
Sub Category   None

6 Large Eggs
1/2 cup Sugar
1 tsp. grated lemon peel
1 cup all purpose flour
1/2 cup Vegan butter{Earth Balance}, chopped and melted
1 tsp. Vanilla Extract
Lemon Syrup-
3 Tbs. Water
2 Tbs. Sugar
Juice from 1 large lemon
1 Philadelphia Cream cheese {Brick}, Fat free
1 1/2 Tbs. Confectioners' Sugar
1 cup Heavy Whipped Cream
1 tsp. Vanilla Extract
3-4 cups of Mixed Berries- Blueberry, Raspberry, Blackberry
Garnish- Fresh Mint

Line two greased 9-inch round baking pans with parchment paper; set aside Preheat the oven on 375 degrees Fahrenheit. In a large heat proof mixing bowl combine eggs and sugar; place it over saucepan filled with simmering water. Heat over the low heat and stir occasionally; about 10 minutes. Remove from the heat and add lemon peel and vanilla extract. Beat on the high speed until mixture is slightly lemony color and almost double in volume. Fold in the all purpose flour 1 Tbs at the time and gently fold in butter. Pour in the both baking pans and spread evenly. Bake for 25 minutes or until toothpick inserted in center comes out clean.
Take the cakes out and let them cool down in the baking pan for 10 minutes before putting them on a wire rack to cool completely. In a bowl combine water, sugar and lemon juice. Boil for 10 minutes or until it becomes just a bit thicker. Using a fork poke little holes into the cake and pour 1 Tbs. at the time syrup on the surface. In a large bowl put cream cheese, heavy whipped cream, confectioners' sugar and vanilla extract. Beat on high until it start forming peaks on top. Spread the cream cheese topping evenly on top of the bottom cake and add berries. Place the top cake over it and spread the remaining cream cheese on top. Garnish it with extra berries and Mint.

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