Vanilla Bean Mulberry Cake

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.