Ingredients

Vanilla Cake Ingredients:

• 13 oz cake flour
• 13 oz Purecane™ zero-calorie Baking Sweetener
• 3 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter (softened at room temperature)
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 ¼ cup whole milk (room temperature)
• 3 oz vegetable oil
• 3 large eggs (room temperature)

 

Berry Cake Filling Ingredients:

• 2 cups of berries (fresh or frozen)
• 2 ½ oz Purecane™ zero-calorie Baking Sweetener
• ½ teaspoon salt
• 1 oz water (cold)
• 1 oz cornstarch
• 1 teaspoon lemon zest (about 1 lemon)

 

Chantilly Cream Ingredients:

• 2 cups cream cheese (softened at room temperature)
• 1 cup unsalted butter (softened at room temperature)
• 2 cups mascarpone cheese (softened at room temperature)
• 2 cups Purecane™ Confectioners Sweetener  (sifted)
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 cup heavy whipping cream (cold)
• ½ teaspoon cream of tartar

 

Directions

• Preheat the oven to 350F. Grease two 8" cake rounds or line with parchment paper.

 

Make the Cake:

1. Place 4oz of milk and oil in a separate small bowl or cup and set aside.
2. Combine remaining milk, vanilla extract, almond extract, and eggs in a separate measuring cup or small bowl and set aside
3. Measure out dry ingredients (Purecane™ zero-calorie Baking Sweetener, flour, baking powder, baking soda, and salt) and place them into the stand mixer bowl.
4. Attach the paddle to the mixer and turn on the slowest speed. Slowly add chunks of your softened butter until it is all added. Let it mix until batter resembles coarse sand.
5. Add the milk/oil mixture into the dry ingredients and mix on medium speed and mix for 2 full minutes.
6. Combine ⅓ of your milk/egg mixture. Repeat 2 more times until the batter is just combined. 
7. Pour cake mixture evenly into your prepared 8-inch cake pans, then place onto the middle rack of the oven. Bake for 24-30 minutes, checking periodically at the 25-minute mark to ensure doneness. Cakes are done when a toothpick inserted in the center comes out clean or with a few crumbs.
8. Remove the cake pans from the oven, tap them lightly on the counter once to remove air from the cake.
9. Place cakes on a cooling rack (about 10 minutes). After cakes have cooled or the pans are cool enough to touch, flip the cakes over and remove them from the pans and onto the cooling racks to cool completely. 
10. Wrap cakes in plastic wrap and chill in the refrigerator for at least an hour. As you wait for cakes to cool, you can proceed to make the berry filling and frosting.

Prepare Berry Cake Filling: 

1. In a medium-sized saucepan combine the berries, Purecane™ zero-calorie Baking Sweetener, salt, and bring to a simmer.
2. Mix the cornstarch and cold water in a separate bowl, mixing until well combined. Pour the mixture into the simmering berries.
3. Cook until the mixture is thick (about 1-2 minutes). Remove the berries from the heat and stir in the zest of one lemon and your lemon juice. Cool berry filling in the fridge before using. (about 10 minutes)

Create the Chantilly Cream: 

1. Cream together the softened butter, cream cheese, and mascarpone cheese together until smooth.
2. Add in the Purecane™ Confectioners Sweetener  and continue creaming until well combined
3. Whip the whipped cream to soft peaks. Add in the cream of tartar to stabilize the whipped cream and whip until just combined, then mix in the vanilla and almond extract. Peaks should be firm but not curdled. Closely monitor to avoid over-whipping the cream.
4. Fold in your cream cheese mixture and whipped cream together to make your frosting.

 

Cake Assembly:

1. Remove cakes and berry filling from the refrigerator.
2. Place the first layer of cake on a cake stand and tort cake (slice in half). Spread a thin layer of berry jam, followed by a thick layer of frosting. Spread the frosting evenly and place several fresh fruits evenly on top of the frosting. Place the second layer of cake and continue the berry/frosting layering process until you place the final cake layer.
3. Crumb coat the cake all at once and decorate with fresh berries and mint after the final layer of frosting. 
4. Place in the fridge for another 30 minutes for frosting to set before cutting. Serve at room temperature and enjoy!