Chantilly Cake with Fresh Berries
Chantilly cake is a delightful dessert bursting with fresh flavor and airy charm. This popular cake features layers of fluffy vanilla sponge cake generously filled with a tart and sweet berry medley, all enveloped in a light and luscious Chantilly cream frosting.
Servings: 12
Calories: 570kcal
Equipment
- 2 9 inch Cake Pans
Ingredients
FOR THE HOT MILK SPONGE CAKE
- 5 Eggs
- 1¼ cup Whole milk
- 12 tablespoon Butter
- 2 cup Sugar 400 grams
- 3 cup All-purpose flour 360 grams
- 4 teaspoon Baking powder
- ½ teaspoon Salt
- 1 teaspoon vanilla extract
CHEESECAKE MOUSSE FROSTING
- 12 ounces Cream cheese room temperature
- 1⅓ cups Powdered sugar
- 1 teaspoon Vanilla extract
- 2½ cups Heavy whipping cream
FOR ASSEMBLY
- 1 cup Vanilla syrup
- ½ cup Berry jam
- 5 cup Berries Fresh, mixed
- Garnish Optional: flowers and mint leaves,
Instructions
FOR THE HOT MILK SPONGE CAKE
- Place the eggs (while still in the shell) in a bowl of warm water. This will warm them up and help them whip to a higher volume. Let them sit while you prep the cake pans and the ingredients.5 Eggs
- Preheat the oven to 350°F
- Grease and flour two 9-inch cake pans and place some parchment paper in the bottom of the pans. (see notes for different size pans).
- Place the milk and butter in a saucepan and warm it over low heat until the butter melts. Keep the pan on the lowest heat setting to stay warm while you beat the eggs.1¼ cup Whole milk, 12 tablespoon Butter
- A stand mixer with the whisk attachment is recommended but an electric hand mixer will do the job.
- Crack the eggs in a large mixing bowl and add the sugar. Beat on high speed for about 8 to 10 minutes. The eggs should triple in volume and become pale yellow in color. (see notes)2 cup Sugar
- Sift the flour, baking powder, and salt together. Add half of the flour to the egg mixture and fold in with a spatula until it is combined. Fold in the second half of the flour.3 cup All-purpose flour, 4 teaspoon Baking powder, ½ teaspoon Salt
- Add the vanilla to the warm milk mixture and gradually pour the milk into the batter. Stir the mixture by hand or on low speed. Scrape the sides and bottom of the mixing bowl with a spatula to make sure all the flour is incorporated.1 teaspoon vanilla extract
- Divide the batter into the cake pans.
- Bake for 25 to 32 minutes or until a toothpick comes out clean (see the notes if you are using a different size pan).
- When the cakes are finished baking, set the pans on a wire rack on the counter and let them cool in the pans.
CHANTILLY CREAM FROSTING
- Place the cream cheese, sugar, and vanilla in a mixing bowl and beat on high speed until smooth.12 ounces Cream cheese, 1⅓ cups Powdered sugar, 1 teaspoon Vanilla extract
- Slow the mixer to low speed and slowly pour the heavy cream into the bowl, gradually increase the speed of the mixer to high speed. Beat on high speed until stiff peaks form.2½ cups Heavy whipping cream
ASSEMBLE THE CAKE
- Brush or drizzle the simple syrup on each cake layer.1 cup Vanilla syrup
- Place one layer of cake on a cake stand, spread with a thin layer of the strawberry jam then a thin layer of the frosting. Top with berries and spread or pipe a layer of frosting over the berries.½ cup Berry jam, 5 cup Berries
- Place the other cake layer on top and spread or pipe the rest of the frosting on the top. Decorate with the remaining berries, some mint leaves and baby's breath.Garnish
Notes
- If you are using a stand mixer be sure to use the whisk attachment.
- Warmer eggs will whip up to higher volumes than cold eggs. Place the eggs (while still in their shells) in warm water for about 5 minutes to get them slightly warmer than room temperature. The goal is to just warm them up, not cook them. The water should feel like hot bath water.
- Beat the eggs and sugar until they triple in volume. The mixture will become pale yellow and when you stop the mixer and raise the whisk, the mixture will fall back in a ribbon-like pattern. This process takes about 8 to 10 minutes in a stand mixer and a bit longer with a handheld electric mixer. It will take all day if you whisk it by hand so get out an electric appliance for this step.
- Prepare the cake pans and let the oven pre-heat before you start to mix the batter. Do not let the batter sit for too long after you mix it or it will settle and create a very dense layer on the bottom of the cake pans.
- Do not use pans that have a removable bottom. The batter is pretty thin and will leak out of springform pans.
- You can purchase vanilla syrup in the coffee aisle of most grocery stores or you can make your own very easily. To make your own simple syrup, combine ½ cup sugar with ½ cup water in a saucepan and bring to a boil. Boil for about 30 to 60 seconds then remove from heat, add ½ teaspoon vanilla extract and let cool before using.
- You can bake the cake in three 8-inch cake pans for 22 to 28 minutes (rotate the pans half-way through the baking time). You can also bake the cake in a 13x9 inch cake pan for 30 to 34 minutes.
Nutrition
Calories: 570kcal