Today on The Stay At Home Chef
I'm showing you how to make Fresh Berry Chantilly Cake.
This is a vanilla cake layered with fresh berries
and finished off with a cream cheese mascarpone Chantilly cream,
and it is absolutely to die for.
Preheat your oven to 350 degrees Fahrenheit, and lightly grease 2 9 inch cake rounds,
and line the bottom with parchment paper.
For the vanilla cake you'll need 1 cup of softened unsalted butter,
add in 1 1/2 cups of granulated sugar, and cream this together.
When you first start mixing, even after a whole minute,
it'll still be lumpy like this.
But if keep mixing, after about 90 seconds to 2 minutes,
you'll see that it all comes together and is nice and creamy.
Set that aside for a second,
and we're gonna put together our wet ingredients and our dry ingredients separately.
You'll need 1 1/4 cup of whole milk, and you want this to be at least room temperature.
You can warm it up in the microwave just a little bit.
You just don't want this to be cold.
Same thing with your 3 eggs.
You want them to be at room temperature as well.
To that add 1/4 cup of vegetable oil, and 2 teaspoons of vanilla extract.
Then you'll take a fork and whisk everything together and break up those yolks.
I just do this all in my 2 cup liquid measuring cup,
because it all fits and it's super convenient.
For the dry ingredients, you'll need 3 1/2 cups of cake flour.
And then to that you'll add in 4 teaspoons of baking powder,
and 1/2 teaspoon of salt, and give this a quick stir to combine.
Next we're going to alternate adding in our dry and wet ingredients in with our butter and sugar mixture.
I'm going to sift my dry ingredients in because it produces a better texture on the cake.
But if you don't have anything to sift your dry ingredients,
just go with what you've got.
First you're gonna add in about 1/3 of your dry ingredients,
and I'll just sift that in real quick.
Then we'll give this a mix to combine.
Once that's mixed in we'll add in half, about half,
of our liquid ingredients and mix that in until combined.
Once that's combined we'll add in another 1/3 of our dry ingredients,
I'm sifting that today, then mix that in,
the rest of our liquid ingredients, mix that in.
Last, you guessed it,
the remainder of our dry ingredients.
We'll mix this in until just combined.
Be sure to stop and scrape the sides and the bottom of the bowl
so that everything gets mixed in.
Then divide the batter as evenly as you can between the 2 prepared cake pans.
Then I spread the batter out to make sure it reaches the edges of the pan.
Then we're gonna bake these in a 350 degree oven for 25-30 minutes.
Now once the cakes are done baking,
you'll want to transfer them to a wire rack to cool completely.
Next we're going to make out Chantilly cream.
It starts with 2 cups of heavy cream, and to that we'll add 2 teaspoons of vanilla extract,
and then we're gonna whip this with a hand mixer until stiff peaks form
and we have a nice vanilla whipped cream.
Now once you've got nice stiff peaks you can set this aside,
and then in another mixing bowl you'll need 8 ounces of softened cream cheese,
and then 8 ounces of mascarpone cheese.
Then we'll use the hand mixer again to cream this together until light and fluffy.
After a good 2 minutes of mixing,
you'll be ready to add in 2 cups of powdered sugar.
Then we're gonna beat this in until it's nice and smooth.
Once again you'll want to be sure to stop and scrape the sides and bottom of your bowl,
so everything gets mixed in.
You should end up with a nice smooth creamy mixture.
Then we're gonna add in our vanilla whipped cream mixture,
and then we'll gently fold this in until it's combined.
Be gentle and go slowly.
You don't want to ruin all that air that you've beat in to the cream cheese
as well as your whipped cream.
So just keep folding until there are no large streaks.
Then you'll transfer this all to a piping bag and refrigerate until you're ready to assemble your cake.
For the berry filling you'll need about 4 cups of fresh berries,
and you can use any mix you want.
Today I'm using sliced strawberries, blackberries, blueberries, and raspberries.
Then we're going to add in the zest of 1 lemon, which will be about 2 teaspoons.
Then we'll add in 2 tablespoons of lemon juice from that lemon,
and toss this together.
Then you'll need 2/3 cup of seedless strawberry or raspberry jam,
and you're gonna add 1/4 cup of water to that.
We'll give this a little stir to combine,
then we'll pop this in the microwave until melted,
which will take about 30 seconds.
The mixture should be smooth and completely melted.
At this point we should have everything we need to assemble our cake.
We're gonna slice each of our cakes in half, so that we end up with 4 layers total.
Now it's not required,
but you can slice off those brown edges to make it prettier.
Then you can also level off your tops if you want, and then slice in half.
Then we can start assembling our cakes, so we'll put one layer on the bottom,
then we're gonna drizzle on some of that raspberry goodness,
then we'll add on a layer of our Chantilly cream,
then we'll add on a single layer of berries,
and you'll want to spread those out a little bit,
then we'll keep on layering this up until we have all 4 layers.
So there will be 3 layers of cream and berries.
Once you have those 3 layers you'll add on the final fourth layer
and then we can frost the whole thing.
And then of course you can decorate it however you like.
Then you can finish it off with some berries,
and I like to use fresh berries so that they're nice and dry.
Fresh berries meaning not the berries that you added the lemon zest and lemon juice to,
but that's it.
This cake is ready to eat.
I'm going to store it in the fridge.
It is best consumed within 48 hours.
Thanks for watching.
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