HAPPY EASTER TO EVERYONE!!
CHANTILLY CAKE RECIPE
To make cake
1/2 cup milk
5 tbsp butter + 1tsp for brushing the pans
1 1/2 cups all purpose flour
1/4 tsp salt
3 large eggs,room temperature
1 cup sugar
1 tsp vanilla extract
2 tsp baking powder
1 cup frozen or fresh raspberries
1/4 cup sugar
1/2 cup water
3/4 stick unsalted butter, room temp
8 oz mascarpone cheese, room temp
4 oz. cream cheese, room temp
1/2 cups confectioner’s sugar
⅛ tsp. salt
1 cup heavy whipping cream
Blueberries or any berries
Preheat oven 350 degree F.Grease the baking pan with butter and coat with little flour.
In a small sauce pan combine milk and 5 tablespoons butter,heat over low heat until the butter is just melted. Set the pan aside.Whisk eggs in a mixing bowl by hand to combine, Whisk in sugar and salt, then whisk in vanilla.
Now using a hand-held electric mixer or a stand mixer,with the whisk attached, whip the mixture on medium-high speed for 5 minutes with hand mixture,until very light and fluffy in texture.
Gently mix the warm milk and whisk until well combined. Add flour in batches and mix using silicon/rubber spatula,until just combined.
divide the mixture into both baking pans equally and smooth the top.
Bake for 20-25 minutes,until the tooth pick insert comes out clear.Remove cake from oven,run knife around the layers of cake to loosen.Let it cool completely on wire rack.
Preparing Raspberry sauce:
Place small sauce pan on medium heat,add frozen or fresh raspberries along with sugar and water,bring it to boil and simmer till sauce /syrup thickens.Let it cool completely.
To Prepare Chantilly Frosting:
Whip the cream cheese, mascarpone and confectioners sugar together until light and fluffy.
In a separate bowl, whip together the heavy whipping cream until stiff peaks form.
(Make sure not to over mix because it will become grainy)
Gently fold the whipped cream into the mascarpone cream cheese mixture until fully incorporated.
Assembling the cake
If making a 4 layer cake: Using a large bread knife, trace the outside of the cake.keep the knife parallel as possible and slowly saw back and forth through the cake,
Spread a layer of the raspberry syrup/sauce on top of the first layer of cake (on the rough side)
spread a thick layer of icing/frosting on top of berry sauce.Then evenly spread blueberries on top of icing layer. (Use any choice of berries you may like).
Place the second layer of cake on top, and so on. Do not put any berry syrup on the very top layer of the cake,as it will look too messy and crumbly.
Ice the rest of the cake and smooth the icing/frosting. Garnish with blue berries,strawberries or choice of berries.(Garnish with fresh rosemary if you like)
Refrigerate if not used immediately.ENJOY!!
Notes: Use egg and cheese in room temperature.as it gives lot of volume to the baking cake and frosting.
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