Very Berry Chantilly Cake Recipe
The Chantilly Cake originated in New Orleans, and it’s become one of the city’s most popular cakes. Tender yellow cake, fresh berries and a Mousseline Buttercre
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at reilyproducts.com.
Cooking tools:
- Stand mixer
- Piping bag
- Sifter
- Microplane
- Cake pan
- Offset spatula
- Cooling rack
- Saucepan
- Oven
- Stove
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Toothpick
- Parchment paper
- Refrigerator
Ingredients
- Cake
- 3 cups sifted Swans Down® Cake Flour
- 1 tablespoon + 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 4 egg whites
- 1 cup buttermilk
- 1 teaspoon almond extract
- 12 tablespoons (6 ounces) unsalted butter, room temperature
- 1 1/2 cups sugar
- Berry Compote
- 1 1/2 cups mixed berries (fresh or frozen)
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- Zest of one lemon
- 1 batch Mousseline Buttercream
- 1/2 cup cream cheese, room temperature
- 1/2 cup mascarpone cheese, room temperature
- 1 cup unsalted butter, room temperature
- 2 cups fresh berries + more for garnish
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