BERRY CHANTILLY LAYER CAKE

May 24, 2019
Decadent yellow cake layers stacked among creamy almond flavored Chantilly Frosting with clean berries.  in case you love strawberry shortcake, do this Berry Chantilly Layer Cake.  It’s the quintessential summer season dessert.

There may be something to be stated about spring drawing near summer time that makes me need to have fun with cake.  perhaps it’s the reality that strawberry picking is in its high in Louisiana or perhaps it’s the fond summer memories returned home in Wisconsin that has me longing for the months in advance.

BERRY CHANTILLY LAYER CAKE

And this classic summer season dessert with layer upon layer of yellow cake packed with apricot glazed strawberries, blueberries, and raspberries with almond chantilly frosting brings me so much happiness.

I will’t get sufficient of sparkling berry desserts that is quickly to observe in following couple of months.  nothing tastes higher than whipped cream and berries whilst it’s warm outdoor and it’s even better on a cake.

BERRY CHANTILLY LAYER CAKE

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup shortening, packed
  • 1/4 cup unsalted butter, at room temperature
  • 1 cup full-fat sour cream
  • 1/2 cup milk (I used half & half)
  • 3 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 2 teaspoons butter extract

For the Frosting

  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 32 ounces mascarpone cheese, at room temperature
  • 16 ounces cream cheese, at room temperature
  • 5-6 cups confectioner's powdered sugar
  • 1/4 teaspoon salt
  • 2 cups (1 pint) heavy whipping cream
  • 3 teaspoons almond extract

Cake Fillings and Garnish

  • 2 pounds (36 ounces) fresh strawberries, sliced
  • 12 ounces fresh blueberries
  • 6 ounces fresh raspberries
  • 1 tablespoon apricot jam
  • 2 teaspoons water
  • sliced almonds, to garnish

Instructions
For the Yellow Cake 
  1. Preheat oven to 325 degrees F. Spray three 6-inch spherical cake pans with cooking spray.  reduce parchment paper circles to cowl bottom of cake pans then spray once more with cooking spray.
  2. In a bowl suit with paddle attachment, whisk collectively flour, sugar, baking soda, baking powder, and salt.
  3. With the mixer on low, slowly beat in chunks of shortening and butter. turn mixer to medium and beat till aggregate has small crumbs.
  4. In a medium bowl, whisk together bitter cream, milk, eggs, vanilla extract, almond extract, and butter extract.
  5. With the mixer on low, slowly pour combination into dry substances. turn mixer to medium and beat until integrated; approximately 1 minute. Whip down facets of bowl with a spatula and stir to combine.  
  6. Evenly pour cake batter into the three organized cake pans.  Bake in oven forty-50 mins or until toothpick inserted within the center comes out easy.
  7. Permit cakes to cool then get rid of from cake pans and place on cooling rack.  stage cake tops with a long serrated knife; casting off dome tops. Knife need to be as parallel as feasible. 
For the Frosting 
  1. Cream butter, cream cheese, and mascarpone till light and fluffy. Then upload the salt, almond extract, and confectioners sugar and blend to combine.
  2. In a separate bowl, whip collectively the heavy whipping cream till stiff peaks form. ensure now not to over blend as it becomes grainy and exchange the feel and appearance of your frosting.
  3. lightly fold the whipped cream into the mascarpone cream cheese aggregate until fully included.
  4. If now not the usage of right away, cover and refrigerate and take out 10 mins to carry to room temperature earlier than applying to the cake.
Cake assembly
  1. Location cake on cake board. this could make it clean to sit back inside the refrigerator instead of making room for an entire cake stand.
  2. Pipe or spread a thin layer of frosting on pinnacle of cake layer.  add sliced strawberries, blueberries, and raspberries.  
  3. place 2nd cake on top then frost and add berries.  
  4. Add 1/3 cake layer on pinnacle and frost.  kind of unfold frosting throughout cake to create crumb coating.  Refrigerate cake; half-hour. 
  5. Frost cake with frosting, using a cake spatula to calmly unfold frosting.  
  6. Pipe frosting around cake pinnacle with a huge cake tip.
  7. Garnish entire cake with sliced almonds, leaving the top of cake untouched.
  8. In a small bowl, microwave apricot jam, and water.  Stir combination until easy then glaze berries with a pastry brush.  area on top of cake.
  9. Refrigerate until serving.
Decadent yellow cake layers stacked among creamy almond flavored Chantilly Frosting with clean berries.  in case you love strawberry shortcake, do this Berry Chantilly Layer Cake.  It’s the quintessential summer season dessert.

There may be something to be stated about spring drawing near summer time that makes me need to have fun with cake.  perhaps it’s the reality that strawberry picking is in its high in Louisiana or perhaps it’s the fond summer memories returned home in Wisconsin that has me longing for the months in advance.

BERRY CHANTILLY LAYER CAKE

And this classic summer season dessert with layer upon layer of yellow cake packed with apricot glazed strawberries, blueberries, and raspberries with almond chantilly frosting brings me so much happiness.

I will’t get sufficient of sparkling berry desserts that is quickly to observe in following couple of months.  nothing tastes higher than whipped cream and berries whilst it’s warm outdoor and it’s even better on a cake.

BERRY CHANTILLY LAYER CAKE

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup shortening, packed
  • 1/4 cup unsalted butter, at room temperature
  • 1 cup full-fat sour cream
  • 1/2 cup milk (I used half & half)
  • 3 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 2 teaspoons butter extract

For the Frosting

  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 32 ounces mascarpone cheese, at room temperature
  • 16 ounces cream cheese, at room temperature
  • 5-6 cups confectioner's powdered sugar
  • 1/4 teaspoon salt
  • 2 cups (1 pint) heavy whipping cream
  • 3 teaspoons almond extract

Cake Fillings and Garnish

  • 2 pounds (36 ounces) fresh strawberries, sliced
  • 12 ounces fresh blueberries
  • 6 ounces fresh raspberries
  • 1 tablespoon apricot jam
  • 2 teaspoons water
  • sliced almonds, to garnish

Instructions
For the Yellow Cake 
  1. Preheat oven to 325 degrees F. Spray three 6-inch spherical cake pans with cooking spray.  reduce parchment paper circles to cowl bottom of cake pans then spray once more with cooking spray.
  2. In a bowl suit with paddle attachment, whisk collectively flour, sugar, baking soda, baking powder, and salt.
  3. With the mixer on low, slowly beat in chunks of shortening and butter. turn mixer to medium and beat till aggregate has small crumbs.
  4. In a medium bowl, whisk together bitter cream, milk, eggs, vanilla extract, almond extract, and butter extract.
  5. With the mixer on low, slowly pour combination into dry substances. turn mixer to medium and beat until integrated; approximately 1 minute. Whip down facets of bowl with a spatula and stir to combine.  
  6. Evenly pour cake batter into the three organized cake pans.  Bake in oven forty-50 mins or until toothpick inserted within the center comes out easy.
  7. Permit cakes to cool then get rid of from cake pans and place on cooling rack.  stage cake tops with a long serrated knife; casting off dome tops. Knife need to be as parallel as feasible. 
For the Frosting 
  1. Cream butter, cream cheese, and mascarpone till light and fluffy. Then upload the salt, almond extract, and confectioners sugar and blend to combine.
  2. In a separate bowl, whip collectively the heavy whipping cream till stiff peaks form. ensure now not to over blend as it becomes grainy and exchange the feel and appearance of your frosting.
  3. lightly fold the whipped cream into the mascarpone cream cheese aggregate until fully included.
  4. If now not the usage of right away, cover and refrigerate and take out 10 mins to carry to room temperature earlier than applying to the cake.
Cake assembly
  1. Location cake on cake board. this could make it clean to sit back inside the refrigerator instead of making room for an entire cake stand.
  2. Pipe or spread a thin layer of frosting on pinnacle of cake layer.  add sliced strawberries, blueberries, and raspberries.  
  3. place 2nd cake on top then frost and add berries.  
  4. Add 1/3 cake layer on pinnacle and frost.  kind of unfold frosting throughout cake to create crumb coating.  Refrigerate cake; half-hour. 
  5. Frost cake with frosting, using a cake spatula to calmly unfold frosting.  
  6. Pipe frosting around cake pinnacle with a huge cake tip.
  7. Garnish entire cake with sliced almonds, leaving the top of cake untouched.
  8. In a small bowl, microwave apricot jam, and water.  Stir combination until easy then glaze berries with a pastry brush.  area on top of cake.
  9. Refrigerate until serving.
Decadent yellow cake layers stacked among creamy almond flavored Chantilly Frosting with clean berries.  in case you love strawberry shortcake, do this Berry Chantilly Layer Cake.  It’s the quintessential summer season dessert.

There may be something to be stated about spring drawing near summer time that makes me need to have fun with cake.  perhaps it’s the reality that strawberry picking is in its high in Louisiana or perhaps it’s the fond summer memories returned home in Wisconsin that has me longing for the months in advance.

BERRY CHANTILLY LAYER CAKE

And this classic summer season dessert with layer upon layer of yellow cake packed with apricot glazed strawberries, blueberries, and raspberries with almond chantilly frosting brings me so much happiness.

I will’t get sufficient of sparkling berry desserts that is quickly to observe in following couple of months.  nothing tastes higher than whipped cream and berries whilst it’s warm outdoor and it’s even better on a cake.

BERRY CHANTILLY LAYER CAKE

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup shortening, packed
  • 1/4 cup unsalted butter, at room temperature
  • 1 cup full-fat sour cream
  • 1/2 cup milk (I used half & half)
  • 3 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 2 teaspoons butter extract

For the Frosting

  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 32 ounces mascarpone cheese, at room temperature
  • 16 ounces cream cheese, at room temperature
  • 5-6 cups confectioner's powdered sugar
  • 1/4 teaspoon salt
  • 2 cups (1 pint) heavy whipping cream
  • 3 teaspoons almond extract

Cake Fillings and Garnish

  • 2 pounds (36 ounces) fresh strawberries, sliced
  • 12 ounces fresh blueberries
  • 6 ounces fresh raspberries
  • 1 tablespoon apricot jam
  • 2 teaspoons water
  • sliced almonds, to garnish

Instructions
For the Yellow Cake 
  1. Preheat oven to 325 degrees F. Spray three 6-inch spherical cake pans with cooking spray.  reduce parchment paper circles to cowl bottom of cake pans then spray once more with cooking spray.
  2. In a bowl suit with paddle attachment, whisk collectively flour, sugar, baking soda, baking powder, and salt.
  3. With the mixer on low, slowly beat in chunks of shortening and butter. turn mixer to medium and beat till aggregate has small crumbs.
  4. In a medium bowl, whisk together bitter cream, milk, eggs, vanilla extract, almond extract, and butter extract.
  5. With the mixer on low, slowly pour combination into dry substances. turn mixer to medium and beat until integrated; approximately 1 minute. Whip down facets of bowl with a spatula and stir to combine.  
  6. Evenly pour cake batter into the three organized cake pans.  Bake in oven forty-50 mins or until toothpick inserted within the center comes out easy.
  7. Permit cakes to cool then get rid of from cake pans and place on cooling rack.  stage cake tops with a long serrated knife; casting off dome tops. Knife need to be as parallel as feasible. 
For the Frosting 
  1. Cream butter, cream cheese, and mascarpone till light and fluffy. Then upload the salt, almond extract, and confectioners sugar and blend to combine.
  2. In a separate bowl, whip collectively the heavy whipping cream till stiff peaks form. ensure now not to over blend as it becomes grainy and exchange the feel and appearance of your frosting.
  3. lightly fold the whipped cream into the mascarpone cream cheese aggregate until fully included.
  4. If now not the usage of right away, cover and refrigerate and take out 10 mins to carry to room temperature earlier than applying to the cake.
Cake assembly
  1. Location cake on cake board. this could make it clean to sit back inside the refrigerator instead of making room for an entire cake stand.
  2. Pipe or spread a thin layer of frosting on pinnacle of cake layer.  add sliced strawberries, blueberries, and raspberries.  
  3. place 2nd cake on top then frost and add berries.  
  4. Add 1/3 cake layer on pinnacle and frost.  kind of unfold frosting throughout cake to create crumb coating.  Refrigerate cake; half-hour. 
  5. Frost cake with frosting, using a cake spatula to calmly unfold frosting.  
  6. Pipe frosting around cake pinnacle with a huge cake tip.
  7. Garnish entire cake with sliced almonds, leaving the top of cake untouched.
  8. In a small bowl, microwave apricot jam, and water.  Stir combination until easy then glaze berries with a pastry brush.  area on top of cake.
  9. Refrigerate until serving.

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