BERRY CHANTILLY CAKE by Traceena Lynch The inspiration for this Berry Chantilly Cake comes from my mother. Growing up, I was taught sweets weren’t healthy for me. My mother always tried to avoid them but never could. Last summer, I begged her to let me make this cake for her because, when I tried it, it wasn’t too sweet or savory, but it was that wonderful in-between. Long story short - she loved it. Who can stay away from this delectable sweet treat? This cake was inspired by the Whole Foods Market Berry Chantilly Cake. While I didn’t know the exact recipe or ingredients, I was dedicated to recreating it. After some research and recipe testing, I put together a recipe that now sits at the front of my recipe book. The cake is a beautiful two-layer cake filled with sweet Chantilly cream and a sweet-tart fruit filling. The whole thing is topped off with fresh berries, which makes it best enjoyed during the spring and summer months. Serves: 24
Estimated Cook Time: 2 hours, 10 minutes
Ingredients Cake 284 grams all purpose flour 227 grams granulated sugar 7 grams baking powder 170 grams milk 83 grams vegetable shortening 1 large egg 1 teaspoon vanilla extract 1 teaspoon almond extract 1 teaspoon salt Chantilly Cream 154 grams cream cheese, room temperature 154 grams mascarpone cheese, room temperature 624 grams powdered sugar 227 grams heavy whipping cream 1 teaspoon vanilla extract 1 teaspoon almond extract Berry Filling 500 grams fresh or frozen berries, any variety, thawed if frozen 85 grams granulated sugar 2 teaspoons lemon juice Assembly 500 grams fresh strawberries 500 grams fresh blueberries 500 grams fresh blackberries 500 grams fresh raspberries
Directions Cake 1. Preheat your oven to 350 °F/175 °C. Grease an 8-inch round cake pan. 2. Combine all cake ingredients in a large mixing bowl. Mix on low for 1-2 minutes. Scrape the bowl several times to incorporate everything. 3. Increase the mixer to high and mix for another 3 minutes, scraping the sides of the bowl occasionally. 4. Pour the cake batter into the prepared pan and bake in the middle rack for 35-45 minutes. The cake is done when a knife or toothpick inserted into the center comes out clean. 5. Let the cake rest in the pan for 2 minutes before flipping onto a plate or baking rack to cool completely. Filling 1. Mash up berries in a bowl with a fork or potato masher. Add sugar and lemon juice and stir to combine. Set aside until ready to assemble. Chantilly Cream 1. In a large bowl, beat the cream cheese and mascarpone together until smooth. Add in powdered sugar and mix until well combined. 2. In a separate large bowl whip the heavy cream to soft peaks. Add in the vanilla and almond extracts, and mix until incorporated. Watch the cream closely to prevent curdling. 3. Fold the whipped cream into the cream cheese mixture to make the frosting. Assembly 1. Slice the cooled cake in half horizontally to make two layers. Place one layer on a serving plate. 2. Pipe a border of Chantilly Cream around the top of the cake. This will hold in the berry filling. Spoon the berry mixture on top of the first layer and spread evenly. Place the other layer of cake on top. 3. Use the remaining Chantilly Cream to frost the top and sides of the cake. Garnish with the fresh berries. Enjoy.
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