Very Berry Chantilly Cake | Fluffy Chiffon Cake With Berries And Mascarpone Chantilly Cream
891 بار بازدید -
4 سال پیش
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This Very Berry Lemon Cake
This Very Berry Lemon Cake with Mascarpone Chantilly Cream is a dream!
I used my lemon cake as a base and added some mixed berries. Soaked with lemon syrup, layered with light mascarpone cream and delicious berry filling, it doesn't get any better. It is a perfect summer cake :-)
Lemon Chiffon Berry Cake:
Ingredients:
8 Large Eggs, separated (400 grams)
1 ½ Cups Sugar (300 grams)
2 ¼ Cups Cake Flour (300 grams)
2 ½ tsp Baking Powder (10 grams)
½ tsp Salt (2.5 grams)
10 tbsp Milk (150 grams)
4 Tbsp Oil (50 grams)
2 ½ Tbsp Lemon Juice (40 grams)
1 tsp Lemon Peel (1.5 grams)
1 ½ Cup Mixed Berries (230 grams)
2 Tbsp Flour ( 16 grams)
Preparation:
Preheat oven to 325 F (160 C). Oil and flour the sides of 2X8’’ (20 cm) cake pans and line the bottom with a parchment paper.
In a medium size bowl, whisk together the cake flour, salt and baking powder. Set aside. Separate the egg whites and egg yolks and place the egg whites in a mixer bowl, fitted with a balloon whisk. Whisk the egg whites on high, until they reach soft peaks. Once the egg whites reach soft peaks, start adding the sugar, 1 Tbsp at a time, while still whisking on high. Once all of the sugar is properly incorporated and the egg whites have reached stiff peaks, start adding the egg yolks, 1 at a time, until fully incorporated. The add the lemon zest and lemon juice, followed by the milk and then oil. Whisk until everything is mixed through well. Sift the dry ingredients into the mixture with eggs, a little bit at a time and gently incorporate everything with a spatula.
Coat the berries with flour and set aside.
Pour half of the cake the batter into the prepared pans and then add the berries evenly to each pan. Top with the rest of the batter. Bake the cakes for 35 minutes, or until a skewer inserted in the middle comes out clean.
Flip the cakes onto a parchment lined cooling rack and let them cool down upside down for about 20-30 minutes. Once the cakes are lukewarm, release them from the pans, using a spatula and wrap with a plastic wrap. Place the wrapped cake in a plastic bag and let it sit overnight on the counter or freeze up to 3 months.
Lemon Sugar Syrup
Ingredients:
½ Cup Water (118 grams)
¼ Cup Sugar (50 grams)
¼ Cup Limoncello (57 grams) or 2 Tbsp Lemon Juice (30 grams)
Preparation:
Place the water and sugar in small saucepan and heat over medium high heat, until the sugar dissolves. Add the limoncello or lemon juice. Cool down and store in the fridge.
Mixed Berry Filling
Ingredients:
2 Cups Mixed Berries (200 grams), fresh or frozen
1 ½ Tbsp Water (22.5 grams)
½ Tbsp Lemon Juice (7.5 grams)
½ Sugar (100 grams)
2 Tbsp Cornstarch (15 grams)
Preparation:
Add the water and lemon to berries and break up the berries using either a fork, potato masher or immersion blender, for a smoother filling. Set aside. To a medium size saucepan, add the sugar and cornstarch. Mix through with a whisk and then add the mashed berries. Set the heat to medium low and cook the filling for about 6-8 minutes, until the mixture thickens. After it boils, cook for another minute and set aside to cool.
Mascarpone Chantilly Cream
Ingredients:
1 Cup Cream Cheese (250 grams)
2 Cups Mascarpone Cheese (475 grams)
2 Cups Icing Sugar (240 grams)
2 tsp Vanilla Extract (10 grams)
2 ½ Cups Heavy Cream (600 grams)
Preparation:
Place the cream cheese into a mixer bowl and whisk for a few minutes, until light and fluffy. Add the mascarpone cheese and whisk until fully combined with the cream cheese. Add the icing sugar and mix on low until all of the sugar is incorporated and whisk for 2-3 minutes. Add the vanilla extract and then slowly pour the heavy cream. Whisk on low, for a few minutes, until the cream starts creating ribbons. Make sure to not overwhip the cream and occasionally stop the mixer to check. If your frosting is firm and not falling off the whisk, it’s ready to use.
Slice the cakes in half and then soak with sugar syrup. Add the Chantilly cream, followed by the berry filling. Continue layering until finished, making sure to also soak the last layer with lemon sugar syrup.
Ice the sides and top of the cake with a layer of cream and then place in the fridge for about 20-30 minutes. Frost with the leftover cream, decorate as you wish and then place back in the fridge for an hour or so before serving.
Enjoy!
Thank you for watching 😊
FOLLOW ME :
Facebook: wiggleyum
Instagram: wiggleyum
https://www.pinterest.ca/Wiggle_Yum/
Music used in the video:
Lights by Roa SoundCloud: roa_music1031
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream: https://bit.ly/roa-lights
Music promoted by Audio Library Lights – Roa (No Copyright Music)
#berrycake #mascarpone #lemoncake
I used my lemon cake as a base and added some mixed berries. Soaked with lemon syrup, layered with light mascarpone cream and delicious berry filling, it doesn't get any better. It is a perfect summer cake :-)
Lemon Chiffon Berry Cake:
Ingredients:
8 Large Eggs, separated (400 grams)
1 ½ Cups Sugar (300 grams)
2 ¼ Cups Cake Flour (300 grams)
2 ½ tsp Baking Powder (10 grams)
½ tsp Salt (2.5 grams)
10 tbsp Milk (150 grams)
4 Tbsp Oil (50 grams)
2 ½ Tbsp Lemon Juice (40 grams)
1 tsp Lemon Peel (1.5 grams)
1 ½ Cup Mixed Berries (230 grams)
2 Tbsp Flour ( 16 grams)
Preparation:
Preheat oven to 325 F (160 C). Oil and flour the sides of 2X8’’ (20 cm) cake pans and line the bottom with a parchment paper.
In a medium size bowl, whisk together the cake flour, salt and baking powder. Set aside. Separate the egg whites and egg yolks and place the egg whites in a mixer bowl, fitted with a balloon whisk. Whisk the egg whites on high, until they reach soft peaks. Once the egg whites reach soft peaks, start adding the sugar, 1 Tbsp at a time, while still whisking on high. Once all of the sugar is properly incorporated and the egg whites have reached stiff peaks, start adding the egg yolks, 1 at a time, until fully incorporated. The add the lemon zest and lemon juice, followed by the milk and then oil. Whisk until everything is mixed through well. Sift the dry ingredients into the mixture with eggs, a little bit at a time and gently incorporate everything with a spatula.
Coat the berries with flour and set aside.
Pour half of the cake the batter into the prepared pans and then add the berries evenly to each pan. Top with the rest of the batter. Bake the cakes for 35 minutes, or until a skewer inserted in the middle comes out clean.
Flip the cakes onto a parchment lined cooling rack and let them cool down upside down for about 20-30 minutes. Once the cakes are lukewarm, release them from the pans, using a spatula and wrap with a plastic wrap. Place the wrapped cake in a plastic bag and let it sit overnight on the counter or freeze up to 3 months.
Lemon Sugar Syrup
Ingredients:
½ Cup Water (118 grams)
¼ Cup Sugar (50 grams)
¼ Cup Limoncello (57 grams) or 2 Tbsp Lemon Juice (30 grams)
Preparation:
Place the water and sugar in small saucepan and heat over medium high heat, until the sugar dissolves. Add the limoncello or lemon juice. Cool down and store in the fridge.
Mixed Berry Filling
Ingredients:
2 Cups Mixed Berries (200 grams), fresh or frozen
1 ½ Tbsp Water (22.5 grams)
½ Tbsp Lemon Juice (7.5 grams)
½ Sugar (100 grams)
2 Tbsp Cornstarch (15 grams)
Preparation:
Add the water and lemon to berries and break up the berries using either a fork, potato masher or immersion blender, for a smoother filling. Set aside. To a medium size saucepan, add the sugar and cornstarch. Mix through with a whisk and then add the mashed berries. Set the heat to medium low and cook the filling for about 6-8 minutes, until the mixture thickens. After it boils, cook for another minute and set aside to cool.
Mascarpone Chantilly Cream
Ingredients:
1 Cup Cream Cheese (250 grams)
2 Cups Mascarpone Cheese (475 grams)
2 Cups Icing Sugar (240 grams)
2 tsp Vanilla Extract (10 grams)
2 ½ Cups Heavy Cream (600 grams)
Preparation:
Place the cream cheese into a mixer bowl and whisk for a few minutes, until light and fluffy. Add the mascarpone cheese and whisk until fully combined with the cream cheese. Add the icing sugar and mix on low until all of the sugar is incorporated and whisk for 2-3 minutes. Add the vanilla extract and then slowly pour the heavy cream. Whisk on low, for a few minutes, until the cream starts creating ribbons. Make sure to not overwhip the cream and occasionally stop the mixer to check. If your frosting is firm and not falling off the whisk, it’s ready to use.
Slice the cakes in half and then soak with sugar syrup. Add the Chantilly cream, followed by the berry filling. Continue layering until finished, making sure to also soak the last layer with lemon sugar syrup.
Ice the sides and top of the cake with a layer of cream and then place in the fridge for about 20-30 minutes. Frost with the leftover cream, decorate as you wish and then place back in the fridge for an hour or so before serving.
Enjoy!
Thank you for watching 😊
FOLLOW ME :
Facebook: wiggleyum
Instagram: wiggleyum
https://www.pinterest.ca/Wiggle_Yum/
Music used in the video:
Lights by Roa SoundCloud: roa_music1031
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream: https://bit.ly/roa-lights
Music promoted by Audio Library Lights – Roa (No Copyright Music)
#berrycake #mascarpone #lemoncake
4 سال پیش
در تاریخ 1399/05/04 منتشر شده
است.
891
بـار بازدید شده