Kamis, 06 Juni 2019

Berry Chantilly Cake

Berry Chantilly Cake

Truly easy and perfect make-ahead cake for all occasions! Light and delicate sponge cake layers loaded with fluffy Chantilly cream frosting and fresh berries.
Cook Time : 20 mins
Total Time : 3 hours (with cooling time)
Servings : 8-12


    For sponge cake:
  • 4 large eggs, at room temperature
  • 1/2 cup (100gr) sugar
  • 1 teaspoon vanilla extract
  • 1 cup (125gr) cake flour
  • 3 tablespoons (40gr) unsalted butter, melted
    For frosting:
  • 1 1/2 cup (360ml) heavy cream
  • 8oz (225gr) cream cheese, softened
  • 1 1/2 cup (190gr) powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1-2 tablespoons orange liquor (such as Grand Marnier), optional
    For filling:
  • 2 cups (265gr) fresh strawberries
  • 6oz (170gr) fresh raspberries
  • 6oz (170gr) fresh blackberries (or blueberries)


  • Preheat the oven to 350°F (175°C). Coat 9-inch round springform pan with non-stick cooking spray.
  • In a mixing bowl with whisk attachment, beat the eggs, sugar and vanilla extract until it’s thick, pale and quadrupled in size. It took about 5 minutes in stand mixer. (So It might take up to 10 minutes with handheld electric mixer.) When you lift the whisk, it should leave a trail in the batter, as shown in the photo above.
  • Add flour and gently fold until mostly combined. Gently stir in the melted butter and mix until the batter is smooth, about a minute. Pour the batter into the prepared pan and bake for about 20 minutes, or until inserted toothpick comes out clean. Cool in the pan for 5 minutes, and revert onto a cooling rack to cool completely.
  • To make the filling, in a mixing bowl with whisk attachment, beat the heavy cream until hard peaks form. Transfer into another bowl.
  • ...........................
Berry Chantilly Cake
4/ 5

Please subscribe via email