Cheesecake Layered Cake with Red Fruits
- 2 large eggs
- 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- Pinch salt
- 2/3 cup all-purpose flour*
- 1/2 teaspoon baking powder
- 1/3 cup milk
- 1 tablespoon oil
- 1/2 cup water
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup almond or berry liqueur
- 1 1/2 packages cream cheese (12 oz total), soft at room temperature
- 7 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- Zest of 1 lemon, no white bitter pith
- 1/2 cup heavy cream
- 3 cups any type of red berries (strawberries, cherries, raspberries, etc.)
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F. Butter and flour a 9-inch round baking pan. For easy removal of cake line bottom of pan with a parchment paper circle. Set aside.
- Using a mixer fitted with whip attachment whip eggs for 1 minute. Add sugar, vanilla, and salt and whip until the mixture is very light and pale, about 6-8 minutes.
- Meanwhile sift together flour and baking powder. Combine milk and oil and heat until hot.
- Stop mixer and add flour mixture, mix on low speed until combined, do not overmix.
- Add one third of heated milk and combine on low speed, add another third and once combined add remaining amount.
- Pour into prepared pan and place in oven. Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 25-27 minutes.
- Allow cake to cool and then slice horizontally in half using a serrated knife.
- Spread a thin film of vegetable oil on inside walls of an 8-inch springform pan. Then sprinkle a few tablespoons of granulated sugar onto oily film. If oil beads up, which can happen when pans have not been used much, apply oil and sugar as fast as possible. The oil and sugar application will ensure an easy removal from pan. Don’t worry about some sugar crystals that are stuck in crust. These will melt away.
- For moistening syrup, bring water and sugar to a boil. Remove from heat and let cool. Add liqueur and set aside.
- After baking, cake layers will shrink a little. Check to see if it will fit on bottom of springform pan. If not, trim cake so it fits tightly.
- Spoon half of moistening syrup onto cake layer. Then spread about 1/3 -1/2 cup of red fruit on surface and set aside.
- Blend soft cream cheese and sugar on lowest speed, alternatively mix by using a handheld spatula until no lumps remain. Scrape bowl well. Add sour cream and combine until smooth. Add vanilla and lemon zest.
- In a cold bowl, whip heavy cream to medium firm. The cream cannot be whipped so stiff, that you can pipe perfect rosettes with it. It needs to be slightly softer than that.
- Add whipped cream and mix gently into cream cheese mixture. Mix only until combined.
- Scrape about 3/4 of mixture onto fruit spread covered cake.
- Cover with remaining cake layer and spoon remaining syrup and fruit spread on it.
- Cover with remaining cheese mixture and place in refrigerator for a minimum of 4 hours or overnight.
- Arrange surface with fresh berries and sprinkle with powdered sugar.