Summer Cake

Cake is kind of hard to get out of pan so if you want you can use a box of plain cake batter and just add the two extracts into that.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Measure all ingredients into a large mixing bowl. Blend with a mixer 1-2 minutes on low speed, scraping the bowl constantly. Beat for 3 more minutes on high, scraping bowl occasionally.

Step 2

Pour into 8 inch greased and floured baking pan

Step 3

Bake on middle rack at 350° for 35 to 45 minutes - use a knife or toothpick inserted into the middle, if it’s clean, it’s done

Step 4

Wait about close to 10 minutes before removing from pan and placing on cooling rack, make sure to cut around the edges

Step 5

Cool completely before cutting and frosting

Step 6

With a mixer combine cream cheese and mascarpone together until smooth

Step 7

Add in powdered sugar and continue creaming until well combined

Step 8

In a separate bowl whip the heavy whipping cream to soft peaks. Add in vanilla and almond extract. Peaks should be firm but not curdled. This happens quickly so watch it closely.

Step 9

Fold the cream cheese mixture and whipped cream together to make the frosting

Step 10

Mash up berries with fork or potato masher and add sugar, lemon zest, and juice

Step 11

Carefully slice the cake in half horizontally. Apply a thin layer of frosting on bottom layer of cake. Then spoon a layer of berry mixture and spread evenly. Place another layer on top and repeat. - For a 4 layer cake you’ll need to bake two cakes - Make sure to keep enough frosting left over for the outside and top of the cake