Chantilly Cream Cake

The cake is soft and sweet, with lovely floral notes from the liqueur of elderflowers and the berry cream is a mildly tart filling.

Active Time:

45 minutes

Total Time:

3 hours 15 minutes

Servings:

10 servings

This cake is soft and soft. It’s not too sweet. It’s gorgeous enough to be a perfect dessert for any event. The elderflower liqueur that you apply to the cake gives it lovely floral notes. The filling is slightly sweet due to the berries dehydrated and incorporated into the filling. They also give it a stunning hue. However, it is balanced with sweetness. The mascarpone chantilly frosting tastes smooth and light -the perfect finishing finish for this exquisite cake.

Ingredients

Cake

• 3 cups (about 11 1/4 ounces) bleached cake flour (such as Swans Down), plus more for dusting cake pans
• 1 tablespoon baking powder
• 1 teaspoons kosher salt
• 2 cups granulated sugar
• 3/4 cup (6 ounces) unsalted butter, at room temperature, plus more for greasing cake pans
• 1 tablespoon vanilla extract
• 4 large eggs, at room temperature
• 1 cup whole milk, at room temperature
• 1/4 cup elderflower syrup (such as Belvoir Farm)

Filling

• 1 cup dried red berries that have been frozen (such as raspberries and strawberries) (about 1 one ounce)
• 1/4 cup powdered sugar
• 1 1/2 cups heavy whipping cream
• 1 teaspoon vanilla extract

Mascarpone Chantilly Cream

• 8 ounces mascarpone cheese
• 1/4 cup powdered sugar
• 1 1/4 teaspoons vanilla extract
• 1 1/4 teaspoons elderflower syrup (such as Belvoir Farm)
• 2 cups heavy whipping cream, divided

Additional Ingredients

• Fresh berries (such as strawberries, raspberries, blueberries, and blackberries)

 

Directions

Make the cake

1. Preheat oven to 350°F and place rack in the lower third position. Grease two (9-inch) rectangular cake pans using butter. The bottoms of the cake pans should be lined with parchment paper, grease with butter and sprinkle lightly with flour before tapping out any excess. With the fine mesh strainer that sits in a large bowl, combine baking powder and flour. mix in salt and put aside.
2. With a mixer with paddles beat butter, sugar and vanilla at moderate speed until they are lighter in color and extremely fluffy about approximately 3-4 minutes. Stop to scrape the sides of bowl if needed. Add eggs one at one time, thoroughly beating every time, approximately 15 minutes. Reduce the speed of mixer to low; slowly add the flour mixture in three steps and stopping to scrape the sides of bowl at least twice, and beating until mixed approximately 45 seconds in total. While mixer is running at a low, slowly add milk beat until mixture becomes loose and it is blended around 20 minutes. Pour the cake batter into the prepared pans (3 1/4 cups each pan).
3. Bake in the preheated baking pan until wooden toothpick placed in the center of the cake emerges clean, between around 22-28 minutes. Remove cakes from oven and let them cool within cake pans 5 mins. Transfer cakes to an untidy wire rack, then remove parchment paper. Then, immediately paint cakes’ bottoms evenly using Elderflower syrup (2 teaspoons for each cake). Allow cakes to cool completely, around 2 hours.

While the cake is cooling make the filling

1. Process frozen dried berries using the food processor until a extremely fine powder is formed approximately 1 minute. Utilizing an fine mesh strainer, make a sift of the berry powder into small bowl (you ought to have around one-quarter cup). Add powdered sugar and mix well and put aside.
2. If you have a stand-mixer with whisk attachment beat vanilla and cream on low speed until mixture has thickened, approximately 2 minutes. Mix in berry powder Increase the mixer’s speed to medium and continue to whisk until stiff peaks begin to form, between 10 and 20 minutes. Transfer the mixture to an unassuming bowl (you should have around 3 cups) Cover and chill until you are ready to assemble the cake.

Make the mascarpone Chantilly cream

1. In a stand mixer equipped with an empty bowl, whisk attachment and a clean mix mascarpone and powdered sugar vanilla and elderflower liqueur at low speed until smooth in about 20 minutes. When mixer is on low, slowly add approximately half a cup of cream, beating until it becomes thick and well-combined, approximately 30 seconds. Stopping to scrape the bottom of the bowl if needed. Add remaining 1 1/2 cups cream; beat on medium speed until soft peaks form, 2 to 3 minutes. (Take note not to overbeat.) Cover and chill until ready to put the cake together.
2. Place one cake layer on the cake plate, with the with the bottom facing up. Spread 2 cups of Filling on top with a 1/4-inch of border around the edge. Reserve remaining Filling for decoration, if desired. Layer the cake with the second layer, top side upwards. Frost the sides and top of cake using Mascarpone Chantilly Cream. Sprinkle with fresh berries, and fill the cake as you like.