Blackberry Cake Pureed (Print Version)

# Ingredients:

01 - Extra fresh blackberries for decorating.
02 - 1 batch of frosting made with cream cheese.
03 - 1 1/4 cups of cake flour, must be bleached.
04 - 1/4 cup egg whites.
05 - 1/8 teaspoon ground cinnamon.
06 - 1/4 teaspoon kosher salt.
07 - 1/4 teaspoon baking soda.
08 - 1 1/4 teaspoons baking powder.
09 - 3/4 cup granulated sugar.
10 - 8 tablespoons of soft unsalted butter.
11 - 7 ounces of ripe blackberries.

# Instructions:

01 - Blend your blackberries until smooth, strain out seeds if you like, and set aside 6 ounces.
02 - Turn the oven to 350°F, grease an 8-inch pan, and add parchment at the bottom.
03 - Whip the butter, sugar, and dry mix until fluffy, then slowly mix in the egg whites.
04 - Alternate between mixing in blackberry puree and flour bit by bit till combined.
05 - Pour batter into the pan and bake for about 30 minutes or until puffed up.
06 - Let it sit in the pan for an hour, then remove and let it cool fully.

# Notes:

01 - Works best only with blackberries.
02 - Stick to using cake flour that’s bleached.
03 - Stays good for 3 days when kept at room temp.

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