berry chantilly cake

This golden berry Chantilly cake is made with Domino® Golden Sugar, which pairs perfectly with its fluffy mascarpone cream cheese frosting and mixed berry filling.

Golden Berry Chantilly Cake

Domino® Golden Sugar (100 grams)

water (15 grams)

cornstarch (8 grams)

lemon juice (12 grams)

tsp lemon zest (6 grams)

cake flour (360 grams)

Domino® Golden Sugar (600 grams)

tsp baking powder (10 grams)

salt (6 grams)

full-fat sour cream, room temperature (382 grams)

vegetable oil (28 grams)

tsp vanilla extract (4 grams)

large egg whites, room temperature (235 grams)

Domino® Golden Sugar (400 grams)

unsalted butter, room temperature (339 grams)

mascarpone cheese, room temperature (112 grams)

cream cheese, room temperature (74 grams)

salt (1 gram)

tsp vanilla extract (8 grams)

berries

mint springs

edible flowers

Make the filling first, so that it has...

Make the filling first, so that it has time to cool and thicken.

Pour mixed berries and Domino® Golden Sugar into...

Pour mixed berries and Domino® Golden Sugar into a large saucepan over medium heat and bring to a simmer.

In a separate small bowl, stir together the...

In a separate small bowl, stir together the cornstarch and water to make a slurry.

Pour the slurry into the saucepan and stir...

Pour the slurry into the saucepan and stir to combine.

Allow the berry mixture to cook for a...

Allow the berry mixture to cook for a several minutes, stirring constantly.

Once the mixture has thickened, turn off the...

Once the mixture has thickened, turn off the stove and mix in the fresh lemon juice and zest.

Pour into a separate bowl and set aside...

Pour into a separate bowl and set aside to cool. To accelerate the cooling process, cover the bowl with plastic wrap and place in the fridge.

Preheat oven to 325°F. Line and grease three,...

Preheat oven to 325°F. Line and grease three, 8” pans or four, 7” pans with parchment rounds.

Sift the dry ingredients (cake flour, Domino® Golden...

Sift the dry ingredients (cake flour, Domino® Golden Sugar, baking powder, and salt) into the bowl of a stand mixer.

Mix chunks of room-temperature butter slowly with a...

Mix chunks of room-temperature butter slowly with a whisk attachment on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low...

Pour in egg whites, and mix on low until just incorporated.

Add the sour cream, oil and vanilla extract....

Add the sour cream, oil and vanilla extract. Mix on a low speed until the batter is smooth.

Scrape down the sides of the bowl with...

Scrape down the sides of the bowl with a spatula, then beat on low speed for a few more seconds (the key is to mix until the ingredients are JUST incorporated, so that the batter isn't over mixed).

Divide batter evenly between the prepared cake pans.

Bake for 39-40 minutes or until a toothpick...

Bake for 39-40 minutes or until a toothpick comes out with a few moist crumbs.

Allow the pans to cool for 10 minutes,...

Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.

Place cake layers on a wire rack to...

Place cake layers on a wire rack to finish cooling.

Once fully cooled, use a serrated knife to...

Once fully cooled, use a serrated knife to level the tops of the layers. Set cake layers aside.

While the cake layers bake and cool, make...

While the cake layers bake and cool, make the mascarpone cream cheese frosting.

In a medium sized pot, add about 1...

In a medium sized pot, add about 1 inch of water bring to a simmer.

Before making the frosting, be sure to thorough...

Before making the frosting, be sure to thorough clean your mixing bowl; if there’s any grease it can make it difficult to make the meringue.

Add the egg whites and Domino® Golden Sugar...

Add the egg whites and Domino® Golden Sugar into your clean mixing bowl.

Place the bowl on top of the pot...

Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. The bowl should create a seal over the pot.

Whisk the mixture constantly for about 3 minutes,...

Whisk the mixture constantly for about 3 minutes, until it reaches 160 degrees F. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch.

Lift your bowl away from the pot, and...

Lift your bowl away from the pot, and dry the bottom with a towel.

Lock the bowl into place on your stand...

Lock the bowl into place on your stand mixer, and beat on medium high using a whisk attachment. Mix for about 10 minutes, until you have stiff and glossy peaks.

At this point in time, the bowl should...

At this point in time, the bowl should be back to room temperature and no longer warm to the touch. If it’s still warm, it will melt your butter!!

Mix in the unsalted butter at a medium...

Mix in the unsalted butter at a medium speed, 1 Tbsp at a time.

In a separate bowl, whisk together the room...

In a separate bowl, whisk together the room temperature mascarpone cheese and cream cheese until fluffy and fully combined.

Mix the whipped cream cheese mixture into the...

Mix the whipped cream cheese mixture into the meringue mixture at a medium high speed.

When the ingredients are fully incorporated, scrape the...

When the ingredients are fully incorporated, scrape the sides and bottom of the bowl with a rubber spatula.

Add in the vanilla extract and salt and...

Add in the vanilla extract and salt and mix on a low speed for a couple minutes then set aside. The frosting should have a thick whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.

Place 2/3 of the frosting into a large...

Place 2/3 of the frosting into a large piping bag, and cut a 2 cm opening at the tip of the bag.

Build your cake on a greaseproof cake board,...

Build your cake on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.

Pipe a thick frosting ring around the edge...

Pipe a thick frosting ring around the edge of your cake layer to act as a frosting dam for the berry filling.

Spread 1/3 of the cooled berry filling into...

Spread 1/3 of the cooled berry filling into the ring of frosting. Top with additional fresh berries (optional) and cover with an even layer of cream cheese mascarpone frosting.

Repeat with remaining cake layers, being sure to...

Repeat with remaining cake layers, being sure to flip the top cake layer upside down to make it easier to frost.

Add a thin coat of frosting around the...

Add a thin coat of frosting around the cake, to fully cover the cake layers.

Smooth using a bench scraper, then chill the...

Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Top the cake with fresh berries and edible...

Top the cake with fresh berries and edible flowers, then enjoy!

https://mediavine-res.cloudinary.com/video/upload/zpwa6ov229hjw1lmdaqe.mp4

This golden berry Chantilly cake is made with Domino Sugar® Golden Sugar, fluffy mascarpone cream cheese frosting and mixed berry filling!

This light and moist vanilla cake is layered with a mixed berry filling and homemade Chantilly cream! Decorated with fresh fruit, this Berry Chantilly Cake is a flavorful twist on the classic vanilla layer cake.

Berry Chantilly Cake

(325 grams) all purpose flour

tsp baking powder

tsp salt

(168 grams) unsalted butter, room temperature

vegetable oil

(310 grams) sugar

tbsp vanilla extract

eggs

(300 milliliters) milk

tbsp (78 grams) sugar

cornstarch

water

lemon juice

(167 grams) chopped strawberries

(148 grams) blueberries

(84 grams) raspberries

oz (283 grams) mascarpone cheese, cool but not cold

oz (283 grams) cream cheese, room temperature

(201 grams) powdered sugar

tsp vanilla extract

berries,

Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F.

Combine the flour, baking powder and salt in a medium-sized bowl and set aside.

Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2 minutes. Do not skimp on the creaming time. You should visibly see a change in color and texture.

Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Add half of the dry ingredients to the batter and mix until mostly combined.

Slowly add the milk and mix until well combined.

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.

Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

To make the berry filling, combine the sugar, cornstarch, water and lemon juice in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.

Add the berries and stir to coat with the sugar mixture.

Continue to cook until the berries start to soften and let out juice. Use your spatula to mash the berries a bit.

Remove from heat when juices have begun to thicken, after about 3-4 minutes. Pour the mixture into another bowl and refrigerate until cool.

When your cake layers and filling have cooled, it&#8217;s time to build the cake. First, make the whipped cream. Add the mascarpone cheese and cream cheese to a large mixer bowl and whip just until smooth. Don’t over mix or it can thin out your mascarpone cheese and make it watery.

Add a small amount of heavy whipping cream at a time (starting with a few tablespoons and slowly adding more at a time) and mix with your whisk attachment on medium speed to incorporate the cream with the cheeses. Continue adding the cream and mixing until all the cream is added. You want to be sure to do this slowly and in small amounts at a time so that your cream mixture doesn&#8217;t end up lumpy.

Once all is combined, add the powdered sugar and vanilla extract. Turn the speed to high and whip until it reaches stiff peaks.

To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat. Place the first cake on a serving plate or a cardboard cake round.

Pipe a dam of whipped cream around the outer edge of the cake and fill it with half of the berry filling.

Pipe a layer of whipped cream on top of the berry filling and spread evenly.

Top with the second layer of cake and another layer of berry filling and whipped cream.

Add the final layer of cake on top and frost the cake with the remaining whipped cream. Use any remaining whipped cream to pipe swirls on top of the cake. Finish off the cake with some fresh berries.

Store the cake in the fridge until ready to serve. Cake is best stored in an airtight container and eaten within 2-3 days.

You never fail to amaze me with your spectacular desserts!  Everything I have baked is absolutely delicious.  Thank you for inspiring us to present beautiful works of art which dazzle the eyes and satisfy the cravings.  I can't wait to make this wonderful creation!

I always struggle with how much of the frosting to leave for frosting the outside... either I skimp on the filling and have too much outer frosting or I use too much inside and don’t leave enough to frost... any idea how many cups to leave for outside or for the filling so I balance it correctly? Thanks!

I agree with Suzy-Q!  This is another winner.  Such a fresh, decadent, gorgeous dessert that isn't all that hard to make.  I found the instructions for the Chantilly Cream excellent and easy to follow.  I had never made Chantilly before but was utterly amazed at how well it turned out.  If you enjoy a wonderful cake that isn't quite as sweet as some, this is a fresh, wonderful combination.  Between the sweet and tangy fruit filling and the ultra creamy, yummy cream, it's a win win!  Can't recommend enough.  Great job, Lindsay!

Love love love this frosting recipe! I used it with the sponge of your other berry cake and mascarpone frosting so I am only commenting on the frosting part of this recipe and it’s amazing. I did find it a little tricky because I am not a very good baker but on the second try I feel I nailed it! I whipped the heavy cream first, then I whipped together (very briefly!!) the cheeses. I spooned the cream in like the recipe says but I folded them together before sifting in the sugar and adding the vanilla. I then used my hand held mixer and very very briefly on high whipped it all together.  I found doing it this way kept the cream fluffy and airy. 😊

This decadent berry chantilly cake it a must for berry season!&nbsp;

sugar

vanilla

flour

tsp corn starch

pkgs. cream cheese, softened

oz pkg. mascarpone cheese

tsp almond extract

heavy cream

Berries:

strawberries (chopped)

blueberries

raspberries

blackberries

Line 2 round (10 inch) cake pans with parchment paper and spray with nonstick spray. Set aside.

In the bowl of a stand mixer, beat the eggs with the whisk attachment until foamy. Then slowly add the sugar as you continue to beat it on high speed.

Once the egg and sugar mixture becomes fluffy and airy, beat in the vanilla extract.

Sift the flour, baking powder, and corn starch. Then gently fold it into the batter using a large whisk. Don't mix it around too vigorously... You want to retain as much air in the batter as possible.

Split the cake batter between the two prepared cake pans and bake at 350 degrees Fahrenheit for 20 minutes.

Let the cake cool completely. It's actually best to leave it overnight. Once it's cooled, slice each cake in half using a serrated knife.

In the bowl of a stand mixer combine the softened cream cheese, mascarpone cheese, powdered sugar, almond extract, and vanilla extract.

In a separate bowl beat the heavy cream using an electric mixer. Beat until stiff peaks form.

Using a spatula, fold the heavy cream into the cream cheese mixture. Cover with plastic wrap and refrigerate for at least 1 hour.

Meanwhile, in a saucepan whisk together 2 cups of water with 3/4 cup sugar. Bring the sugar to a boil and drop the heat to low. Let it sit over the stove top for 15-20 minutes, or until the mixture begins to thicken. Remove from heat and let it cool completely. This will be the syrup.

Spray 1 side of each cake layer with the syrup.

Begin assembling the cake by spreading the cooled cream cheese filling on top of the first cake layer. Then add a little of each berry. (Put as much as you like).

Stack another cake layer on top and repeat step 12. Continue this until you stack the 4th cake layer. Then cover the top and sides of the cake with the remaining cream. Top with extra berries for a beautiful pop of color.

https://www.youtube.com/watch?v=ZXF4B3q5biA

This Berry Chantilly Cake is loaded with 4 different berries, sweet mascarpone cream cheese frosting, and 4 fluffy vanilla cake layers.
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For the 🖨 PRINTABLE RECIPE 🖨 visit my blog HERE: 
https://simplyhomecooked.com/berry-chantilly-cake/

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🥑🍓🥦🍉🍋 INGREDIENTS 🥔🥚🍫🧁🎂🍰
Ingredients for the cake: 
8 eggs 
1 1/2 cups sugar 
1 tsp vanilla 
1 1/2 cups flour 
2 tsp baking powder 
2 tsp corn starch 

Ingredients for the cream:
2 (8oz) pkg. cream cheese, softened 
1 (8 oz) pkg. mascarpone cheese 
3 cups powdered sugar 
3/4 tsp almond extract 
1 1/4 tsp vanilla 
2 cups heavy cream 

Ingredients for the syrup:
2 cups water 
3/4 cup sugar 

Berries:
1 1/2 cups strawberries, chopped 
1 cup blueberries
1 cup raspberries
1 cup blackberries 


📃📄📃📄📃INSTRUCTIONS 📃📄📃📄📃📄
1. Line 2 round (10 inch) cake pans with parchment paper and spray with nonstick spray. Set aside. 

2. In the bowl of a stand mixer, beat the eggs with the whisk attachment until foamy. Then slowly add the sugar as you continue to beat it on high speed.

3. Once the egg and sugar mixture becomes fluffy and airy, beat in the vanilla extract. 

4. Sift the flour, baking powder, and corn starch. Then gently fold it into the batter using a large whisk. Don't mix it around too vigorously... You want to retain as much air in the batter as possible. 

5. Split the cake batter between the two prepared cake pans and bake at 350 degrees Fahrenheit for 20 minutes. 

6. Let the cake cool completely. It's actually best to leave it overnight. Once it's cooled, slice each cake in half using a serrated knife.

7. In the bowl of a stand mixer combine the softened cream cheese, mascarpone cheese, powdered sugar, almond extract, and vanilla extract. 

8. In a separate bowl beat the heavy cream using an electric mixer. Beat until stiff peaks form.

9. Using a spatula, fold the heavy cream into the cream cheese mixture. Cover with plastic wrap and refrigerate for at least 1 hour. 

10. Meanwhile, in a saucepan whisk together 2 cups of water with 3/4 cup sugar. Bring the sugar to a boil and drop the heat to low. Let it sit over the stove top for 15-20 minutes, or until the mixture begins to thicken. This will be the syrup. 

11. Spray 1 side of each cake layer with the syrup. 

12. Begin assembling the cake by spreading the cooled cream cheese filling on top of the first cake layer. Then add a little of each berry. (Put as much as you like). 

13. Stack another cake layer on top and repeat step 12. Continue this until you stack the 4th cake layer. Then cover the top and sides of the cake with the remaining cream. Top with extra berries for a beautiful pop of color.

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#simplyhomecooked #chantilly #cake

My Berry Chantilly Cake recipe will reward you with one of the most luscious cakes you&#039;ve ever tasted. The light, fluffy vanilla cake is piled high with layers of fresh berries and an indulgent yet delicate and fluffy chantilly cream with mascarpone. You couldn&#039;t ask for anything more in a dessert.

unsalted butter,

eggs,

salt

baking powder

cake flour*

milk

vanilla extract

cream cheese,

mascarpone cheese

Preheat oven to 350°F.

Using a stand mixer with flat beater attachment, cream butter and sugar for five minutes.

Next, add eggs one at a time and mix until smooth.

In a separate bowl, mix together dry ingredients (flour, salt, and baking powder).

In another container, whisk together milk, oil, and vanilla extract.

With the mixer running on a slow-to-medium speed, add to the butter/sugar/egg mixture: First add half of the dry ingredients, then the wet ingredients, then the rest of the dry ingredients. Add each just until mixed in…don’t overmix.

Butter the entire pan, bottom and sides, and place a cut-out sheet of parchment paper in the bottom. Split the batter between TWO 8″ round baking pans.

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