Beautiful Berry Chantilly Cake
2.8 هزار بار بازدید -
2 سال پیش
-
Want a Showy AND Delicious
Want a Showy AND Delicious cake? This is the one for you!!! Loaded with fruit, yet so light and delicious!!!
RECIPE
CAKE LAYERS
2 1/2 C Cake flour or all-purpose flour
2 1/4 CUPS GRANULATED Sugar
1/4 TSP Salt
1/4 TSP Baking powder
1 TSP Baking soda
2 STICKS Unsalted butter (Room temp)
6 Large eggs (Room temp)
3/4 C Whole milk (Room temp) (2/3 CUP IF USING ALL PURPOSE FLOUR)
3/4 C Sour cream (Room temp) (2/3 CUP IF USING ALL PURPOSE FLOUR)
2 TBSP. Vegetable or canola oil (1 TBSP. IF USING ALL PURPOSE FLOUR)
FROSTING
4 CUPS Heavy cream (Cold)
8 OZ. Mascarpone cheese (Cold)
8 OZ. Cream cheese (Cold)
1 1/2 CUPS Confectioners’ sugar
2 TSP. Vanilla extract
2 TSP. Butter extract
1 TSP. Almond extract
1/4 TSP. Cake batter extract (Optional)
1-pound strawberries
Blueberries (6.5 oz)
Blackberries (7 or 8 oz)
Raspberries (6.5 oz )
SIMPLE SYRUP
1/2 cup water,
1/2 cup sugar
1 teaspoon vanilla extract
Step 1- Sift flour, baking powder, baking soda, and salt into a medium sized bowl. Stir all ingredients together and set aside.
Note- Amounts of milk and sour cream will differ depending on if you’re using cake flour or all-purpose flour.
Step 2- If you are using cake flour add 3/4 cup whole milk (Room temp), and 3/4 cup sour cream (Room temp).
If you are using all-purpose flour add 2/3 cup whole milk (Room temp) and 2/3 cup sour cream (Room temp). Add vanilla extract, butter extract and, almond extract. Stir with whisk until combined and set aside.
Step 3- Separate egg whites from egg yolks (Room temp).
Preparation of cake batter
Step 4- Add butter (Room temp),& oil. Next add sugar. Mix on high speed for 6 minutes. Scrape down sides of bowl.
Step 5- Add egg whites (Room temp), into the batter while mixing on a medium speed. Add 2 egg whites at a time while mixing. Scrape down sides of bowl. Batter should be puffy and have volume at this stage.
Step 6- Add the dry ingredients and the wet ingredients into the batter 3 separate times. Mix on a low speed each time for 15 to 20 seconds or until combined. Scrape down sides of bowl during and after the mixing.
Preheat oven to 320 degrees.
Step 7- Spray three 9-inch round cake pans with the non-stick baking spray. Add prepared batter into each baking pan as evenly as possible. Spread batter around both baking pans and shake them slightly to make batter more even.
Bake for 25 to 30 minutes or until golden. Let cool completely for 3 to 4 hours.
Step 8- Rinse berries in a strainer with cold water and let dry completely. Reserve about 4 to 5 strawberries for the top decoration of the cake.
Simple syrup
Step 9 Add water, sugar and vanilla extract into a small pot. Let simmer over med. Heat for 3 to 4 minutes. Once the cooking time is complete, let cool completely.
Making the Crème Chantilly Cheese mixture
Step 10- Add 8 ounces cream cheese (Cold and cubed),
8 ounces Mascarpone cheese (Cold) and
3/4 cup confectioners’ sugar into a medium sized bowl. Stir with sturdy spoon until combined. If not, you can mix with your mixer on the lowest setting for 1 minute.
Add 2 teaspoons vanilla extract,
1/4 teaspoon cake batter extract (optional) ,
3/4 cup confectioners’ sugar and
1/8 teaspoon salt.
Stir with a sturdy spoon until combined and set aside. You can also place this into your fridge for 5 to 10 minutes to keep it cold.
Important notes-Chill mixing bowl before adding ingredients. Do not attempt to decorate your cake if the Chantilly crème is runny or weeping. *There’s a troubleshoot step below to help.
Step 11- Add 4 cups heavy whipping cream, and cheese mixture , into cold bowl fitted with whisk attachment. Mix on a low for 1 minute. This will allow the cheese mixture and heavy whipping cream to come together. Once done, turn mixer up to highest setting and mix on high speed for 4 minutes or until the mixture has thickened. Chill for 1 or 2 hours or you can make this 1 to 2 days in advance
Step 12- Add a small amount of simple syrup to each layer and then add 1-1/4 cups Chantilly crème per layer of cake and spread around as evenly as possible with offset spatula. Decorate sides if desired.
Lightly brush simple syrup on top of fruit with a pastry brush. Once done place cake into fridge for 8 to 10 hours before serving.
Let come to room temperature about 30 minutes to 1 hour before serving.
*Troubleshoot- If your crème Chantilly becomes runny or if it weeps at any given time, do not panic. It can be fixed. Place mixing bowl into fridge for 30 minutes to an hour. Once time is up, remove from fridge and mix on the highest setting for 3 to 4 minutes or until mixture thickens. Do not attempt to decorate your cake if the mixture is runny.
RECIPE
CAKE LAYERS
2 1/2 C Cake flour or all-purpose flour
2 1/4 CUPS GRANULATED Sugar
1/4 TSP Salt
1/4 TSP Baking powder
1 TSP Baking soda
2 STICKS Unsalted butter (Room temp)
6 Large eggs (Room temp)
3/4 C Whole milk (Room temp) (2/3 CUP IF USING ALL PURPOSE FLOUR)
3/4 C Sour cream (Room temp) (2/3 CUP IF USING ALL PURPOSE FLOUR)
2 TBSP. Vegetable or canola oil (1 TBSP. IF USING ALL PURPOSE FLOUR)
FROSTING
4 CUPS Heavy cream (Cold)
8 OZ. Mascarpone cheese (Cold)
8 OZ. Cream cheese (Cold)
1 1/2 CUPS Confectioners’ sugar
2 TSP. Vanilla extract
2 TSP. Butter extract
1 TSP. Almond extract
1/4 TSP. Cake batter extract (Optional)
1-pound strawberries
Blueberries (6.5 oz)
Blackberries (7 or 8 oz)
Raspberries (6.5 oz )
SIMPLE SYRUP
1/2 cup water,
1/2 cup sugar
1 teaspoon vanilla extract
Step 1- Sift flour, baking powder, baking soda, and salt into a medium sized bowl. Stir all ingredients together and set aside.
Note- Amounts of milk and sour cream will differ depending on if you’re using cake flour or all-purpose flour.
Step 2- If you are using cake flour add 3/4 cup whole milk (Room temp), and 3/4 cup sour cream (Room temp).
If you are using all-purpose flour add 2/3 cup whole milk (Room temp) and 2/3 cup sour cream (Room temp). Add vanilla extract, butter extract and, almond extract. Stir with whisk until combined and set aside.
Step 3- Separate egg whites from egg yolks (Room temp).
Preparation of cake batter
Step 4- Add butter (Room temp),& oil. Next add sugar. Mix on high speed for 6 minutes. Scrape down sides of bowl.
Step 5- Add egg whites (Room temp), into the batter while mixing on a medium speed. Add 2 egg whites at a time while mixing. Scrape down sides of bowl. Batter should be puffy and have volume at this stage.
Step 6- Add the dry ingredients and the wet ingredients into the batter 3 separate times. Mix on a low speed each time for 15 to 20 seconds or until combined. Scrape down sides of bowl during and after the mixing.
Preheat oven to 320 degrees.
Step 7- Spray three 9-inch round cake pans with the non-stick baking spray. Add prepared batter into each baking pan as evenly as possible. Spread batter around both baking pans and shake them slightly to make batter more even.
Bake for 25 to 30 minutes or until golden. Let cool completely for 3 to 4 hours.
Step 8- Rinse berries in a strainer with cold water and let dry completely. Reserve about 4 to 5 strawberries for the top decoration of the cake.
Simple syrup
Step 9 Add water, sugar and vanilla extract into a small pot. Let simmer over med. Heat for 3 to 4 minutes. Once the cooking time is complete, let cool completely.
Making the Crème Chantilly Cheese mixture
Step 10- Add 8 ounces cream cheese (Cold and cubed),
8 ounces Mascarpone cheese (Cold) and
3/4 cup confectioners’ sugar into a medium sized bowl. Stir with sturdy spoon until combined. If not, you can mix with your mixer on the lowest setting for 1 minute.
Add 2 teaspoons vanilla extract,
1/4 teaspoon cake batter extract (optional) ,
3/4 cup confectioners’ sugar and
1/8 teaspoon salt.
Stir with a sturdy spoon until combined and set aside. You can also place this into your fridge for 5 to 10 minutes to keep it cold.
Important notes-Chill mixing bowl before adding ingredients. Do not attempt to decorate your cake if the Chantilly crème is runny or weeping. *There’s a troubleshoot step below to help.
Step 11- Add 4 cups heavy whipping cream, and cheese mixture , into cold bowl fitted with whisk attachment. Mix on a low for 1 minute. This will allow the cheese mixture and heavy whipping cream to come together. Once done, turn mixer up to highest setting and mix on high speed for 4 minutes or until the mixture has thickened. Chill for 1 or 2 hours or you can make this 1 to 2 days in advance
Step 12- Add a small amount of simple syrup to each layer and then add 1-1/4 cups Chantilly crème per layer of cake and spread around as evenly as possible with offset spatula. Decorate sides if desired.
Lightly brush simple syrup on top of fruit with a pastry brush. Once done place cake into fridge for 8 to 10 hours before serving.
Let come to room temperature about 30 minutes to 1 hour before serving.
*Troubleshoot- If your crème Chantilly becomes runny or if it weeps at any given time, do not panic. It can be fixed. Place mixing bowl into fridge for 30 minutes to an hour. Once time is up, remove from fridge and mix on the highest setting for 3 to 4 minutes or until mixture thickens. Do not attempt to decorate your cake if the mixture is runny.
2 سال پیش
در تاریخ 1401/02/11 منتشر شده
است.
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