Description
This Berry Chantilly Cake with Mascarpone Frosting combines rich flavors and fresh berries for a delightful dessert. With a soft sponge cake layered with creamy mascarpone frosting and a berry filling, it’s an easy yet impressive treat for gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups super fine sugar (caster sugar)
- 5 large eggs, room temperature, separated yolks from whites
- ½ cup milk, room temperature
- ½ cup heavy cream, room temperature
- 1 tablespoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup raspberry jam, seedless
- 2 tablespoons water
- 1 ¾ pounds fresh berries (strawberries, blueberries, raspberries)
- 8 ounces mascarpone cheese, softened
- 8 ounces cream cheese, softened
- 2 cups powdered sugar, sifted
- 3 cups heavy cream, cold
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat the oven to 350°F and line three 8-inch round cake pans with parchment paper.
- Cream the softened butter and caster sugar in a large bowl until light and fluffy, about 4 minutes.
- Beat the egg yolks until pale yellow, then mix them into the butter mixture.
- In another clean bowl, whip the egg whites to stiff peaks, about 3-5 minutes.
- Sift together the flour, cornstarch, baking powder, and salt in a medium bowl. In a separate bowl, mix the milk, heavy cream, and vanilla.
- Stir 1 cup of the flour mixture into the butter base; gently fold in half of the egg whites. Alternate adding the remaining flour and egg whites, finally stirring in the milk mixture until silky.
- Distribute the batter evenly among the pans and bake for 22-25 minutes, until a toothpick comes out with moist crumbs. Allow cooling completely.
- For the syrup, microwave the jam and water for 30-40 seconds, then stir until syrupy. Strain if necessary. In a medium bowl, combine the chopped strawberries, chopped blueberries, and whole raspberries, reserving some whole berries for garnish.
- For the frosting, cream room-temperature mascarpone and cream cheese until smooth. Add powdered sugar and mix just until combined. While the mixer is on low, slowly pour in the cold heavy cream. Increase speed and beat until stiff peaks form, then gently fold in vanilla and almond extracts.
- To assemble, layer 1: Place the first cake layer down, spreading ⅓ of the syrup over it with a frosting border. Spread ½ to ¾ cup frosting over the syrup and add 1 heaping cup of mixed berries, topping with another ½ to ¾ cup frosting.
- Layer 2: Repeat the layering process with syrup, frosting, and berries.
- Top layer: Brush the remaining syrup on the bottom of the third cake layer and place it jam-side down.
- Apply a thin crumb coat and chill for about 45 minutes. Finish with a final layer of frosting and garnish with reserved whole berries. Refrigerate for at least 2 hours before serving.
Notes
Make sure all ingredients are at room temperature for the best results.
Chill the cake before serving for optimal texture and taste.
The cake can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg