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BERRY CHANTILLY CAKE

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Vanilla Cake :
  1. 3 cups of self rising flour
  2. 2 cups of granulated sugar
  3. 4 eggs
  4. 1 cup of milk
  5. 3/4 cup of vegetable oil
  6. 1/2 teaspoon salt
  7. 1 teaspoon pure vanilla extract
Filling :
  1. 1/2 cup strawberry or raspberry preserves
  2. 1/2 cup each of strawberries, blueberries, and raspberries
Icing :
 1 1/2 cup heavy whipping cream
  1. 8 oz mascarpone cheese
  2. 1/3 cup powdered sugar
  3. 1/2 teaspoon pure vanilla extract
Garnish
  1. Strawberries, blackberries, blueberries, raspberries etc
  2. Fresh rosemary
Cake :



  1. Preheat over to 350 degrees F
  2. Mix eggs and sugar using an electric mixer
  3. Add in flour and milk alternating between the two until all is combined
  4. Next, pour in oil, salt, and vanilla extract; mix well (be careful not to over mix)
  5. Pour evenly into (3) 8 or 9 inch pans
  6. Bake for 25-30 mins or until toothpick inserted into the middle comes out clean
  7. Allow cakes to cool on a wire cooling rack.
Icing :
  1. Chill mixing bowl in the freezer for at least 10 mins
  2. Using electric mixer, cream mascarpone until smooth
  3. Add in extract and heavy cream
  4. Mix for 30 secs then slowly sprinkle in the sugar while mixing
  5. Continue to mix until stiff peaks form (approx. 2 mins of mixing)
  6. Chill in fridge until ready to use
Assembly :
  1. Spread preserves on bottom cake layer
  2. Using a piping bag, cover the perimeter of the cake with icing
  3. Add berries to the center
  4. Continue this for the next layer
  5. Frost the entire cake with the remaining icing
  6. Garnish with berries and rosemary

Enjoy!

source : coopcancook.com



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