Berry Chantilly Cake
Calories: 26
Adjust Servings Here: 8 servings
Description
This berry Chantilly cake topped with Chantilly cream is a must-try. Sweet blueberry and strawberry fillings are sandwiched between two layers of light and airy sponge cakes topped with an irresistible Mascarpone Chantilly cream. This mouthwatering cake is sure to become a staple in your dessert recipes. Plus, it's much easier to make than it looks.
Ingredients
Light sponge cake
- 100 grams (⅘ cup) Cake flour sifted
- ½ tsp Kosher salt
- 5 large Eggs yolks
- ⅓ cup (75 g) Unsalted butter room temperature
- ⅓ cup (80 ml) Milk
- 1 tsp Vanilla extract
- 1 tsp Lemon juice
- ½ tsp Lemon zest
- 5 large Egg whites
- 90 grams (½ cup) Sugar fine-grain or castor
- ⅛ tsp Cream of tartar (optional)
Blueberry Filling
- 1 cup Blueberries fresh or frozen
- ¼ cup (50 g) Granulated sugar
- ¼ cup (60 ml) Water
- 1 tsp Vanilla extract
- 1 tsp Lemon juice
- 1 tsp Cornstarch
- ¼ tsp Salt
Strawberry filling
- 1 cup Strawberries fresh or frozen
- ¼ cup (50 g) Granulated sugar
- ¼ cup (60 ml) Water
- 1 tsp Vanilla extract
- 1 tsp Lemon juice
- 1 tsp Cornstarch
- ¼ tsp Salt
Mascarpone Chantilly cream
- 1 cup (225 g) Mascarpone
- 1 cup (240 ml) Heavy whipping cream 38% fat
- ⅓ cup (70 g) Granulated sugar
- 1 tsp Vanilla extract
- 1 tsp Gelatin powder with 2 tbsp of water
Instructions
Light sponge cake
- Prep - Preheat the oven to 320℉/ 160℃/ Gas mark 3. Grease and line an 8-inch round baking pan or 2 x 7-inch round baking pans with parchment paper.
- Dry ingredients - In a bowl, sift the flour and salt together.100 grams Cake flour, ½ tsp Kosher salt
- Batter - Melt the butter and milk in a saucepan or microwave-safe bowl. Add the egg yolks one at a time and combine with a whisk. Then, sift in the flour mixture and vanilla extract.⅓ cup Unsalted butter, ⅓ cup Milk , 1 tsp Vanilla extract, 1 tsp Lemon juice, ½ tsp Lemon zest, 5 large Eggs yolks
- Meringue - Whip the egg whites with cream of tartar and salt until foamy, then gradually add the sugar and continue to whip until almost stiff peaks.5 large Egg whites, 90 grams Sugar, ⅛ tsp Cream of tartar
- Combine - Fold the meringue mixture into the flour batter and combine well, but do not overmix.
- Water bath - Pour the meringue mixture into the prepared baking pans and tap a few times to remove air pockets. Place the cake pan in a large baking pan and pour 2 cups of hot water outside the cake pan.
- Bake - Place the cake pan in a large baking pan and pour 2 cups of hot water outside the cake pan. Reduce the oven temperature to 300℉ /150℃ Gas mark 2. Bake for 25 to 30 minutes each. Pro tip - Do not open the oven door for the first 20 minutes of baking. Every oven is different; start checking only after 20 minutes. Bake until the top is lightly golden and a toothpick inserted in the center comes clean.
- Cool - When baked, take it out of the oven and cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
Filling
- Blueberry filling - Add the blueberry, sugar, salt, lemon juice, cornstarch, and water in a saucepan. Thicken over medium-low heat until glossy. Set aside to cool separately.1 cup Blueberries, ¼ cup Granulated sugar, ¼ cup Water, 1 tsp Vanilla extract, 1 tsp Lemon juice, 1 tsp Cornstarch, ¼ tsp Salt
- Strawberry filling - Add the strawberry, sugar, salt, lemon juice, cornstarch, and water in a saucepan. Thicken over medium-low heat until glossy. Set aside to cool separately.1 cup Strawberries, ¼ cup Granulated sugar, ¼ cup Water, 1 tsp Vanilla extract, 1 tsp Lemon juice, 1 tsp Cornstarch, ¼ tsp Salt
Chantilly cream
- Cream - In the bowl of a stand mixer with the whisk attachment, whip the heavy cream with sugar until almost stiff peaks.1 cup Heavy whipping cream, ⅓ cup Granulated sugar
- Mascarpone - In another bowl, whip the mascarpone cream with vanilla extract.1 cup Mascarpone , 1 tsp Vanilla extract
- Combine - Fold the whipped cream with the mascarpone cream. Then, temper and fold the gelatin in as well.1 tsp Gelatin powder
Assemble
- Torte - Divide the cake layers into two, so you have four layers.
- Stack - Line an 8-inch cake pan with a dessert sleeve 1/2 inch larger than the cake and add a dap of Chantilly cream. - Place one cake layer in the pan and top with more Chantilly cream on top and around the cake layer. Add 1/2 cup fruit filling, leaving an inch around the edges of the cake. -Add more cream, followed by another layer of cake. Add more cream and filling until you have stacked all four layers.
- Chill - Place the cake with the pan in the fridge and chill for at least 2 hours. Then, take it out of the refrigerator and unwrap the sleeve.
- Frost - Smooth the outside of the cake with a spatula using any remaining Chantilly cream. Smooth as much as possible.
- Garnish - You can pipe any remaining Chantilly cream around the cake. I preferred to place strawberry slices and blueberry halves around the base. I topped the cake with fresh strawberries and blueberries.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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