Vanilla Bean Mulberry Cake

4h
Prep Time
60m
Cook Time
5h
Ready In


"Amanda Formaro Dorie Greenspan amandas cookin blog great pictures very helpful this is a wowser cake that would be great at a wedding cause this cake takes WORK , amaanda is a genius , im just sayin"

Original is 16 servings
  • SYRUP
  • FROSTING

Nutritional

  • Serving Size: 1 (138.2 g)
  • Calories 338.6
  • Total Fat - 14.1 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 41.2 mg
  • Sodium - 211.1 mg
  • Total Carbohydrate - 51.7 g
  • Dietary Fiber - 2.8 g
  • Sugars - 37.3 g
  • Protein - 4.3 g
  • Calcium - 116.8 mg
  • Iron - 0.9 mg
  • Vitamin C - 4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 F.

Step 2

Grease two 9 inch cake pans, coat with Pam also.

Step 3

Beat egg whites.

Step 4

Cream sugar and butter, add buttermilk and vanillas, add dry ingredients, beating.

Step 5

Fold in egg whites.

Step 6

Pour batter into both cake pans. Pace mulberries on top of cake in pattern.

Step 7

Bake for 30 minutes until edges pull away from pan. Cool.

TO MAKE THE SYRUP


Step 8

Mash the berries with a potato masher, the push the berries through a strainer by pressing with the back of a spoon. You should end up with approximately one cup of juice (and any pulp that makes it through).

Step 9

Put the juice and pulp into a medium saucepan. Add the sugar and vanilla and cook on medium high, stirring occasionally, for 5 minutes. Turn heat down to medium low and cook for another 5 minutes. Remove from heat and let cool to room temperature. You should end up with approximately 1/3 cup of thickened syrup

TO MAKE THE FROSTING


Step 10

Beat the cream cheese, powdered sugar and vanilla until smooth and creamy. Thoroughly clean mixer bowl and fill with ice water to chill the bowl.

Step 11

Let sit with ice water for a few minutes to get cold.

Step 12

Fit mixer with the whisk attachment.

Step 13

Drain out the ice water and wipe dry.

Step 14

In the chilled mixing bowl, beat the whipping cream on medium-high until stiff peaks are formed. Gently fold into the cream cheese mixture.

Step 15

When most of the cream cheese and whipped cream are incorporated, whisk the ingredients together to make smooth.

TO ASSEMBLE THE CAKE


Step 16

Reserve 2 tablespoons of the syrup and set aside.

Step 17

Spoon about half of the remaining syrup onto the first cake layer, spreading to within an inch of the edge.

Step 18

Add one cup of the frosting to the top of the syrup.

Step 19

With a light hand, using an icing spatula, carefully cover the jam with the frosting.

Step 20

Place the second cake layer on top of the first and carefully press down and twist a little to set. Repeat the same process with the syrup and frosting as with the first layer. Use remaining frosting on sides and add more to the top as well.

Step 21

Drizzle the reserved syrup on top of the cake, then swirl an icing spatula through the syrup to add the marble effect to the top of the cake.

Step 22

Garnish with a few fresh mulberries.

Step 23

Refrigerate cake for 2 hours before serving.

Step 24

Cake should be refrigerated when not being served.

Tips


No special items needed.

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