Berry Italian Chantilly Cream Cake

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It was recently my Mom’s 65th Birthday, so here is what I came up with…….

Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans and set aside.

CAKE

4 cups cake flour (not all-purpose flour)

1 Tbsp plus 1 tsp Baking powder

3/4 tsp salt

1 cup Butter, room temperature

2 cups sugar

1-1/3 cup milk, room temperature

2 tsp pure vanilla

1/2 cup Grand Marnier

8 large egg whites, room temperature

Sift the cake flour, baking powder and salt together in a bowl and set aside.

In bowl of mixer place butter and beat on medium until butter is light in color and creamy, about 4 minutes.

Slowly add the sugar and continue to beat until completely combined and very light in color.

In a measuring cup combine milk, vanilla and grand marnier.

Add flour mixture to mixing bowl in thirds alternating with 2 equal parts of milk mixture. Mixing after each addition just until smooth.

With clean beater, beat the egg whites until soft peaks form.

Stir about 1/4 of egg whites into batter and then gently fold in the rest of the egg whites with a rubber spatula.

Divide batter evenly between three already greased and floured 9 inch round pans.

Bake at 350 degrees for 25-30 minutes or until toothpick inserted in the center comes out clean.

Remove from oven when baked and place on cooling racks still in pans. Let cool for 10 minutes.

Turn out of pans onto cooling racks and let cool completely.

 

BERRIES

In a bowl…

1 cup fresh strawberries, sliced

1 cup fresh raspberries

1 cup fresh blackberries

3 ounces grand marnier

1/4 cup of orange juice

Let marinate for about 30 minutes

 

CHANTILLY CREAM/FROSTING

2- 8 ounce blocks Cream Cheese, room temperature

2- 8 ounce tubs Mascarpone cheese

1 Tbsp vanilla

1 tsp orange extract

2 cups powdered sugar

2 cups heavy whipping cream

Place your bowl and whisk attachment in the fridge/freezer for at least 30 minutes

In cold bowl place cream cheese and mascarpone. Whisk until fluffy.

Add vanilla, orange extract and powdered sugar. Whisk until completely combined.

With mixer on low slowly add Whipping cream. Whisk until stiff peaks.

 

TOPPING

1/2 cup fresh strawberries sliced

1/2 cup fresh raspberries

1/2 cup fresh blackberries

mix in a small bowl to place on top of your finished cake. šŸ™‚

 

ASSEMBLY

Place on layer of cake on cake board. Fill with chantilly cream and then add 1/2 of marinated berries on top of cream.

Place 2nd layer of cake on top and fill with chantilly cream and the rest of your marinated berries.

Add third layer of cake.

Frost and decorate with chantilly cream

Top with fresh berries

ENJOY:)

 

 

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8 thoughts on “Berry Italian Chantilly Cream Cake

  1. This looks awesome, would it be ok to substitute unsweetened orange juice concentrate for the grand marnier (I want to make it but am not dragging 5 kids into a liqueur store to buy grand marnier, lol). So not sure if I should even attempt it without

    • I have never tried it using OJ, so I am
      Not sure. I personally would omit the Grand Marnier and add a Tsp of orange extract if you want the orange flavor. The cake still comes out yummy and moist without the addition of liquor. But I would soak the berries in the oj. I hope that helps.

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