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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:
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;

Printed from tasteofhome.com Oct 14, 2008

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Berry Tiramisu Cake cont.

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 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.