Berry Bursting Cake

You probably didn't expect this one from me, did 'ya? Cakes and me...ha! We are enemies!
It was tough for me to make this cake, I worked really hard on it...I know most of the bakers would laugh and say what is so tough about it? But trust me making cake for me is like torture, honestly! 
However when I look at the bigger picture it is really easy cake. I cannot deal with all the decorating and making it pretty, I tried it many, many times and doesn't work for me at all.
After thinking about this cake for few days I finally said to my family:" OK I am making cake TODAY!!!". Reaction was as expected, they were laughing like there is no tomorrow. My oldest son said with tears in his eyes from all the giggles:" Please mom don't do it, just go and buy the cake if you want to eat it...you know that all your cakes end up looking like a bread with jam in the middle!!!" {very supportive kid, don't you think?}
Well, with that thought in my head I tried even harder to impress them and set the record straight that my cakes might not look pretty like from the magazine or taste like normal cake but I was determent that this cake will look and taste like a real cake.
So I prepared the ingredients, preheated the oven, mixed, poured, baked and voilà....cake was done! 
The best thing that I loved about it was cream cheese topping. I am absolutely in love with smooth texture, not overly sweet, hint of vanilla to it and taste was phenomenal. 
My family loved it! Not only that they liked the taste of the cake but they were looking at me with open mouth when I finally finished it...mission accomplished! 
Sooo here is my cake which didn't taste nor look like a bread!:)

Berry Bursting Cake
Ingredients:
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
Topping:
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

 Directions:

1. Line two greased 9-inch round baking pans with parchment paper; set aside
2. Preheat the oven on 375 degrees Fahrenheit.
3. 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.
4. Remove from the heat and add lemon peel and vanilla extract. 
5. Beat on the high speed until mixture is slightly lemony color and almost double in volume.
6. Fold in the all purpose flour 1 Tbs at the time and gently fold in butter.
7. Pour in the both baking pans and spread evenly. 
8. Bake for 25 minutes or until toothpick inserted in center comes out clean.
9. 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.
10. In a bowl combine water, sugar and lemon juice. Boil for 10 minutes or until it becomes just a bit thicker. 
11. Using a fork poke little holes into the cake and pour 1 Tbs. at the time syrup on the surface.
12. 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. 
13. 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. 
14. Garnish it with extra berries and Mint.

Enjoy!!!

Wishing you all beautiful, sunny, amazing Weekend! It is First Summer weekend so hit the beaches and pools and enjoy with your family and friends!

Thank you all for visiting me today and come back soon! 

Your Friend,

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