Berry Tiramisu Cake 4 cups assorted fresh berries 1 cup sugar 1 tablespoon lemon juice 2 teaspoons cornstarch CAKE: 1-1/2 cups all-purpose flour 1 cup plus 2 tablespoons sugar, divided 2 teaspoons baking powder 1/2 teaspoon salt 4 eggs, separated 1/2 cup water 1/3 cup vegetable oil CREAM FILLING: Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Berry Tiramisu Cake cont. 1 package (8 ounces) cream cheese, softened 1/2 cup confectioners' sugar 2 cups heavy whipping cream, whipped In a bowl, combine berries, sugar and lemon juice. Cover and refrigerate for 1 hour. Gently press berries; drain, reserving juice. Set berries aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely. In a large mixing bowl, combine the flour, 1 cup sugar, baking powder and salt. Whisk egg yolks, water and oil; add to dry ingredients, beating until smooth. In another mixing bowl, beat egg whites on medium speed until Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

Berry Tiramisu Cake soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form; fold into batter. Spread into an ungreased 9-in. springform pan. Bake at 325° for 30-38 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pan and cool on a wire rack. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Split cake into three layers; place one layer on a serving plate. Spread with a third of the filling; top with a third of the berries and drizzle with 1/4 cup berry syrup. Refrigerate for at least 2 hours before serving. Yield: 12 servings. Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008