A picture is worth a thousand words, this Berry Chantilly Cake is worth a thousand pictures. It’s as dazzling as a movie star and tastes even better than it looks!
Keyword Chantilly Cake
Prep Time 40minutes
Cook Time 30minutes
Total Time 1hour10minutes
12TablespoonUnsalted Butterat Room Temperature
1 1/2TeaspoonsVanilla Extract
8LargeEgg Yolksat Room Temperature
3/4 TeaspoonBaking Soda
1 CupSour Creamat Room Temperature
8Large Egg Whitesat Room Temperature
6TablespoonsVanilla Simple Syrup
1/3CupSeedless Raspberry Jam
Fruit for Filling:
1CupStrawberriesHulled, Cut into Chunks The Size of The Raspberries
2 CupsHeavy Cream
8 OuncesCream Cheeseat Room Temperature
8OuncesMascarponeat Room Temperature
Prepare the Cake:
Preheat oven to 350 degrees. Line the bottom of 3 8-inch cake pans then spray it with baking non-stick spray.
In the bowl of a stand-up mixer, combine the butter, 1 3/4 cup of sugar, and the vanilla, using medium speed for 5 minutes, scraping down the bowl, until the mixture is light and fluffy. Mix in the egg yolks, one at a time, mixing just until the yellow disappears, before adding the next.
In another mixing bowl, whisk together flour, salt, baking powder and baking soda. Turn the stand-up mixer on low, and alternate adding the flour mixture then the sour cream, to the butter mixture, one-third of each at a time, allowing them to just incorporate before adding the next. When finished with adding both, turn the mixer on medium speed and mix for 2 minutes.
Pour the batter into a clean mixing bowl. Wash and dry the bowl of the stand-up mixer and fit with the whisk attachment. Add the egg whites and beat on medium speed for 5 minutes until opaque white and foamy. Add the remaining 1/4 sugar and continue to beat on medium until soft peaks form. Gently fold into batter in 3 additions.
Scrape the batter evenly into the prepared cake pans. Bake in preheat ovens, rotating pans halfway through, until they are lightly golden and a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.
Allow cakes to cool, in pans, set on a wire baking rack for 10 minutes. Remove cakes from pans and cool completely on wire rack, about 3 hours.
When Cooled, brush tops and sides of each cake layer with about 2 tablespoons simple syrup per layer.
Prepare Fruit Filling:
Combine Grand Marnier and orange juice in a mixing bowl. Very gently, fold 1 cup strawberries, 1 cup raspberries, and 1/2 cup blueberries until berries are coated with liquid mixture. Allow to marinade for 20 minutes. Drain VERY well before adding to cake.
Prepare the Jam Layer:
Meanwhile, in a small microwaveable bowl, add raspberry jam. Heat in microwave 20-30 seconds, or until jam softens. Whisk with a fork to soften to a spreadable texture. When cakes have absorbed the simple syrup, spread 1/2 of the jam over 2 of the layers, leaving a 1/4 inch margin around the edge.
Prepare Apricot Glaze:
Meanwhile, in a small microwaveable bowl, mix apricot jam and water. Heat in microwave 20 seconds and whisk with a fork, until mixture is a brushable texture. Strain jam through a sieve to remove any lumps of fruit.
Prepare Chantilly Frosting:
Whisk together heavy cream with almond extract until soft peaks form.
In another mixing bowl, cream together cream cheese, mascarpone, and powdered sugar until smooth and evenly combined. Gently fold whipped cream into cheese mixture until evenly incorporated.
Place one of the layers that have been topped with jam on the platter. Pipe a thick line of frosting around the edge of the cake. Fill the center with frosting and smooth. Arrange 1/3 of the drained berries on top of the frosting. Top with the second jam topped cake and repeat the frosting and fruit process. Top with the third layer and cover with remaining frosting. Top decoratively with remaining fruit. Lightly brush the fruit with the apricot glaze. Refrigerate until ready to serve.