Berry Chantilly Cake

• Vegetarian

• Produce

  • 2 cups Berries, mixed

• Refrigerated

  • 2 Egg yolks, large
  • 4 Eggs, large

• Condiments

  • 1/4 cup Raspberry jam

• Baking & Spices

  • 3 tsp Baking powder
  • 3 cups Bob's red mill all purpose white flour, Organic Unbleached
  • 2 cups Granulated sugar
  • 1 tsp Kosher salt
  • 2 1/2 cups Powdered sugar
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1 Cooking spray

• Dairy

  • 1 cup Butter, unsalted
  • 1/4 cup Butter
  • 2 cups Buttermilk
  • 8 oz Cream cheese
  • 1 cup Heavy cream
  • 8 oz Mascarpone cheese

• Liquids

  • 2 tbsp Water

Found on dinneratthezoo.com

Description

Ingredients

• For the cake layers:
• cooking spray
• 1 cup of unsalted butter at room temperature
• 2 cups granulated sugar
• 4 large eggs
• 2 large egg yolks
• 1 teaspoon kosher salt
• 3 teaspoons baking powder
• 3 cups Bobs Red Mill Organic Unbleached All Purpose White Flour
• 2 cups buttermilk
• 2 teaspoons vanilla extract
• For the berry syrup:
• ¼ cup raspberry jam
• 2 tablespoons water
• For the frosting:
• 1 cup of heavy cream
• 8 ounces of mascarpone cheese at room temperature
• 8 ounces cream cheese at room temperature
• 2 and ½ cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• ¼ cup butter at room temperature
• 2 cups of mixed berries, plus more for garnish
• Optional garnish: Mint sprigs

Directions

• Preheat oven to 350º F. Coat 2 9-inch cake pans with cooking spray and line the bottom of the pans with parchment paper cut into rounds.
• Place the butter and sugar in the bowl of a mixer fitted with a paddle attachment and cream for about 2-3 minutes or until light and fluffy.
• Add eggs, one at a time.
• Add egg yolks, one at a time. Stir in the vanilla.
• Stir together salt, baking powder, and flour in a large bowl. Pour half of the mixture into the butter mixture and beat until just combined. Add half of buttermilk, then add the remainder of the flour mixture followed by the remainder of the buttermilk. Do not over mix.
• Divide the cake batter evenly between the pans.
• Bake for 30-35 minutes until a toothpick inserted into the center comes up clean.
• Remove from the oven, place the pans on a wire rack and allow the cakes to cool for 10 minutes. Then, turn the cakes out on the cooling rack to cool completely.
• For the berry syrup:
• Combine the raspberry jam and water; heat in the microwave for 20 second increments or until melted. Press through a sieve to remove seeds.
• For the frosting:
• With a mixer fitted with the whisk attachment, beat heavy cream and
• vanilla extract until stiff peaks form. Transfer the whipped cream to a bowl.
• Put the mascarpone cheese, cream cheese, butter and confectioners’
• sugar in the mixing bowl and beat until very smooth.
• Gently fold whipped cream into mascarpone mixture until completely
• incorporated. Use immediately.
• To assemble the cake:
• Split each layer in half so that you have 4 layers. Place the first layer on your serving plate.
• Brush the berry syrup over the cake layer then add a layer of frosting (approximately ½ cup).
• Arrange ⅔ cup of berries over the frosting layer; if youre using larger berries such as strawberries, cut them in half first.
• Place the second cake layer on top. Brush the second layer with syrup and repeat the process from the first layer of adding the frosting and berries.
• Add the third layer of cake, brush with syrup, spread with frosting and arrange the remaining berries on top.
• Place the final layer of cake on top. Use the remaining frosting to cover the cake, smoothing the frosting with an offset spatula.
• Arrange additional berries and mint sprigs on top. Cake can be refrigerated for one day. Bring to room temperature before serving.