Berry Chantilly Cake

"Indulge in the sweet and fruity flavors of this Berry Chantilly Cake! Topped with fresh berries and a light and fluffy Chantilly cream, this cake is a perfect dessert for any occasion."

Berry Chantilly Cake is a classic and delicious dessert made with layers of fluffy cake, whipped cream, and fresh berries. The combination of flavors and textures makes it a crowd-pleaser for any occasion.

This decadent berry chantilly cake is a must for berry season!

Course: Dessert | Cuisine: American | Prep Time: 1 hour 50 minutes | Cook Time: 20 minutes | Total Time: 2 hours 10 minutes | Servings: 10 | Calories: 678kcal

Ingredients

Ingredients for the cake

• 1 1/2 cups flour
• 1 1/2 cups sugar
• 8 eggs
• 1 teaspoon vanilla
• 2 teaspoons of corn starch
• 2 c. 1 tsp baking powder

Ingredients for the cream

• 2 cups heavy cream
• 1 1/4 teaspoon vanilla
• 3 cups caster sugar
• 1 packet of 8 oz. mascarpone cheese
• 3/4 teaspoon almond extract
• 28oz pkg. softened cream cheese

Ingredients for syrup

• 2 cups of water
• 3/4 cup sugar

Berries

• 1 cup raspberries
• 1 cup blueberries
• 1 cup blackberries
• 1 1/2 cups chopped strawberries

Instructions

1. Line 2 (10 inches) round cake pans with parchment paper and sprays with nonstick spray. Put aside.
2. In the bowl of a stand mixer, beat the eggs with the whisk until they are frothy. Then slowly add the sugar while continuing to beat it at high speed.
3. Once the mixture of eggs and sugar is fluffy and airy, stir in the vanilla extract.
4. Sift the flour, baking powder, and corn starch. Then gently fold it into the dough using a large whisk. Please do not mix it too vigorously ... You want to keep as much air as possible in the dough.
5. Divide 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 is best to leave it overnight. Once cool, cut each cake in half using a serrated knife.
7. Combine the softened cream cheese, mascarpone cheese, powdered sugar, almond extract, and vanilla extract in the bowl of a stand mixer.
8. In another bowl, beat the heavy cream with an electric mixer. Beat until firm peaks form.
9. Using a spatula, fold the heavy cream into the cream cheese mixture. Cover with plastic wrap and refrigerate at least 1 hour.
10. Meanwhile, in a saucepan, whisk together 2 cups of water with 3/4 cup of sugar. Bring the sugar to a boil and reduce the heat to low. Let sit on the stove for 15-20 minutes, or until the mixture begins to thicken. Remove from heat and let cool completely. It will be syrup.
11. Spray 1 side of each layer of cake with the syrup.
12. Start assembling the cake by spreading the cooled cream cheese filling over the first layer of cake. Then add a little of each berry. (Put as much as you want).
13. Stack another layer of cake on top and repeat step 12. Continue until you stack the fourth layer of cake. Then cover the top and sides of the cake with the remaining cream. Garnish with additional berries for a nice splash of color.

Nutrition

Calories: 678kcal | Carbohydrates: 107g | Protein: 15g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 201mg | Sodium: 391mg | Potassium: 416mg | Fiber: 2g | Sugar: 86g | Vitamin A: 955IU | Vitamin C: 20.6mg | Calcium: 268mg | Iron: 2mg

This article and recipe adapted from this site