FRESH BERRY CHANTILLY CAKE
Steps:
- Grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
- In a large mixing bowl, use a hand mixer to cream the butter and sugar together, 2 minutes, until creamy. Beat in vanilla extract.
- Use a fork to combine the milk, eggs, and vegetable oil together in a bowl or 2 cup liquid measuring cup. Set aside. In another mixing bowl stir together cake flour, baking powder, and salt.
- Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
- Divide the batter evenly between the two prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely.
- In a large mixing bowl, beat heavy cream with vanilla extract until stiff peaks form.
- In a separate mixing bowl, cream together cream cheese and mascarpone until light and fluffy, about 2 minutes. Beat in powdered sugar until combined and smooth.
- Fold whipped cream and cream cheese mixture together using a rubber spatula. Fold until just combined. Refrigerate until ready to assemble cake.
- Place mixed berries into a medium sized mixing bowl. Add in lemon zest and juice and toss to combine.
- In a microwave safe bowl, stir together jam with water. Microwave until melted, about 30 seconds.
- Slice each vanilla cake layer in half to create four layers.
- Spread 1/3 of the jam filling onto the bottom cake layer. Top with an even layer of chantilly cream and then place 2/3 cup of fresh berries on top of the cream.
- Continue layering with cake, jam, chantilly cream, and berries. Top final layer with remaining chantilly cream and frost the outside. Optional garnish the top with additional berries.
Nutrition Facts : ServingSize 1 slice, Calories 665 kcal, Carbohydrate 72 g, Protein 8 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 138 mg, Sodium 167 mg, Fiber 2 g, Sugar 46 g
CHANTILLY CREAM (CREME CHANTILLY)
This is the classic, simple, sweetened whipped cream. I think it's the first thing I ever learned how to make as a kid. It's delicious with almost any dessert which calls for cream, as a filler for cakes, and mixed with fresh fruit for an easy dessert. Recipe can be doubled, tripled, quadrupled - just however much you need -keep the proportions of sugar and vanilla. You can use a liqueur instead of vanilla. It is easiest to make when the cream is very, very cold.
Provided by Jangomango
Categories Dessert
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine all ingredients.
- Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
- It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
- Once the cream is whipped, cover and store in the fridge.
- If it separates slightly, just rewhip to restore its thickness.
Nutrition Facts : Calories 889.4, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 91, Carbohydrate 22.9, Sugar 16.2, Protein 4.9
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- In a mixing bowl, beat the cream cheese until fluffy. Add powdered sugar and beat until well combined. Transfer the mixture into a medium bowl. Set aside.
- Pour the heavy cream into the mixing bowl. Whip until hard peaks form. Add the whipped cream and vanilla extract into the cream cheese mixture. Gently fold until smooth. Chantilly creme is ready.
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