Chantilly Cake

Instructions

For the Vanilla Cake

Preheat the oven to 350 degrees. Spray 3 6 inch cake pans with non stick spray and line the bottoms with parchment paper.
In a medium bowl, whisk together the all purpose flour, baking powder, baking soda and salt. Then set aside the dry ingredients.
2 1/4 cups (281 g) all-purpose flour, spooned and leveled, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
In a large mixing bowl, cream together the butter and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)
10 tbsp (140 g) unsalted butter, softened, 1 1/2 cups (300 g) granulated white sugar
Then add in the eggs and vanilla and mix on medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.
3 large eggs, at room temperature, 1 1/2 tbsp vanilla
Alternate adding the flour mixture and the buttermilk to the butter mixture a little at a time, until each has been added completely. Mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.
1 cup (240 ml) buttermilk, at room temperature
Evenly distribute the cake batter among the parchment paper lined cake pans.
Bake the cakes for 29-32 minutes, or until a toothpick comes out clean from the centers.
Let the cakes cool in the pans for 5 minutes, then transfer the cake layers to a wire rack to completely cool.

For the Chantilly Cream

To make the Chantilly cream frosting, add the cream cheese to a large bowl and whip on high speed with an electric mixer until smooth, about 1-2 minutes. (If using a stand mixer, use the whisk attachment.)
4 oz (113 g) cream cheese, cold
Then add in the mascarpone cheese and sift in the powdered sugar, and mix on medium-low speed just until combined, about 1 minute,
8 oz. (226 g) masarpone cheese, cold, 1 cup (130 g) powdered sugar
Add the heavy cream to a medium bowl and whip on high speed with an electric mixer until stiff peaks form.
3/4 cup (180 ml) heavy whipping cream, cold
Fold the whipped cream into the mascarpone/cream cheese mixture until everything is combined together.

Assembling the Cake

STEP ONE Filling the Cake: Place the first cake layer on the rotating cake turntable. Then add a layer of Chantilly cream on top of the cake layer and even it out with your offset spatula, turning the cake table as you go. Add some of the Chantilly cream to a piping bag and cut off the tip so you have a half inch opening, or use a large circular piping tip. Pipe a “border” layer of frosting just on the edges of the cake layer. Make sure the border of frosting is about ½ inch thick and 1 inch high. Then add about 1/3 of the fresh berries onto the cake layer. Place the next cake layer over top and repeat the step.
3 oz. fresh, sliced strawberries, 3 oz. fresh raspberries, 3 oz. fresh blueberries
STEP TWO Frosting the Cake: Then place the final layer over the top and place small dollops of frosting on the sides of the cake and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. (This recipe will give you a naked or semi-naked cake.)
STEP THREE Decorating the Cake: Top the cake with more fresh berries, then, serve the cake!

Course: Dessert

Cuisine: French

Keyword: 4th of July, apple pie cheesecake, berries, blueberry, blueberry cake, cake recipe, layer cake, Memorial Day, raspberry, strawberry, summer cake, summer dessert

Ingredients

For the Vanilla Cake

For the Chantilly Cream

Instructions

For the Vanilla Cake

For the Chantilly Cream

Assembling the Cake