Ingredients: |
Ingredients: 1 c butter, room temp
2 c sugar
4 large eggs
2 egg yolks
1½ tsp vanilla
1 tsp salt
3 tsp baking powder
3 c flour
2 c buttermilk
Berry Syrup:
¼ c Raspberry jam
2 T water
Frosting:
1 c heavy cream
1 tsp vanilla extract
8 oz. mascarpone cheese
8 oz. cream cheese
2½ c confectioners sugar
¼ c butter, room temperature
fresh berries 1 c each (blueberries, strawberries slice, raspberries sliced)
|
Directions: |
Directions:Preheat oven to 350º Coat 2 9" cake pans with parchment paper cut out into rounds
Place the butter and sugar in the bowl of a mixer fitted with a paddle attachment and cream for about 2 or 3 minutes or until light and fluffy.
Add eggs one at a time. Add egg yolks one at a time. Stir in the vanilla.
Stir together salt, baking powder, and flour in a large bowl.
Pour 1/2 of the mixture into the butter mixture and beat until just combined. Add 1/2 of the buttermilk, then add the remainder of the flour mixture followed by the remainder of the buttermilk. Do not over mix.
Divide Cake Batter evenly between pans. Bake 30-35 minutes until a toothpick comes up clean.
Remove from the oven, place the pans on a wire rack and allow the cakes to cool for 10 minutes. Then, turn the cakes out on cooling rack to cool.
Berry Syrup:
Combine raspberry jam and water. Heat in the microwave in 20 second increments until melted. Press through a sieve to remove seeds.
Frosting:
With a mixer fitted with the whisk attachment, beat heavy cream and vanilla extract until stiff peaks form. In another bowl, put the mascarpone cheese, cream cheese, butter and confectioners sugar and beat until very smooth. Gently fold whipped cream into the mascarpone mixture until completely incorporated. Use immediately.
To Assemble the Cake:
Split each layer in half to create 4 layers.
Place first layer on a plate and brush with berry syrup over the cake layer and then add 1/2 cup of the frosting and spread it out evenly over the cake layer. Top with 2/3 cup berries over the frosting. Repeat with next layer of cake, brush with berry syrup, add the frosting, berries and then again for the other 2 layers. Use the remaining frosting to cover the cake. Arrange berries on top. Keep in fridge but bring to room temp before serving.
|
This recipe for CHANTILLY CAKE is from