Golden Berry Chantilly Cake
Discover the Golden Berry Chantilly Cake and more Southern delights at The Local Palate. Join our Cookbook Club for exclusive recipes and 10% off. Get your library card today!
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 thelocalpalate.com.
Cooking tools:
- Saucepan
- Mixing bowl
- Whisk
- Plastic wrap
- Refrigerator
- Pan
- Parchment paper
- Stand mixer
- Sifter
- Spatula
- Toothpick
- Offset spatula
- Cooling rack
- Bread knife
- Pot
- Kitchen towel
- Piping bag
- Greaseproof cake board
- Bench scraper
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Freezer
- Cake pan
- Kitchen scale
Ingredients
- Berry Cake Filling
- 2 cups fresh or frozen mixed berries (raspberries, blackberries, blueberries etc.)
- ½ cup Domino® Golden Sugar
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tbsp fresh lemon juice
- 2 tsp lemon zest
- 3 cups cake flour
- 3 cups Domino® Golden Sugar
- 2 ½ tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup pasteurized egg whites from a carton (or about 7 egg whites)
- 1 ½ cups full-fat sour cream, room temperature
- ⅛ cup vegetable oil
- 1 tsp vanilla extract
- 7 large egg whites, room temperature
- 2 cups Domino® Golden Sugar
- 1 ½ cups unsalted butter, room temperature
- ½ cup mascarpone cheese, room temperature
- ½ cup cream cheese, room temperature
- 2 tsp vanilla extract
- ¼ tsp salt
- 1-2 cups fresh berries
- mint springs
- edible flowers
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