Chantilly Cakes

com. Today we'll be making this decadent berry chantilly cake. Every layer of this cake is loaded with four different berries and a sweet muscarpone cream filling. Start off by whisking eight large eggs in the bowl of a stand mixer on high speed. You'll want to beat the eggs until they become fluffy and pale. This will take about four minutes. Now gradually add one and a half cups of granulated sugar and a teaspoon of vanilla extract. Then continue beating the batter on high speed for about four more minutes. While it's mixing, combine one and a half cups of all-purpose flour, two teaspoons of baking powder, and two teaspoons of cornstarch. Now sift the flour mixture into the eggs in thirds, making sure to gently whisk the flour in between. Mix just enough so no more patches of flour appear. Now divide your cake batter between two 10 inch baking pans lined with parchment paper and coated with nonstick spray. Bake at 350 degrees Fahrenheit for about 20 minutes. Once the cakes are done, flip them over onto a cooling rack and set them aside. Now let's begin making the cake filling. In the bowl of a stand mixer, add two 8 ounce packages of softened cream cheese, 8 ounces of muscarpone cheese, three cups of powdered sugar, one and a quarter teaspoons of vanilla extract, and three quarter teaspoons of almond extract. Beat it on high speed until it's nice and smooth, then set it aside. Now pour two cups of dairy gold 36% heavy cream into a bowl and beat it until stiff peaks form. Make sure you don't substitute this heavy cream for anything with less fat percentage. The key to getting a thick and sturdy cream is the full fat heavy cream. Once the heavy cream is fluffy and stiff, fold it into the cream cheese mixture using a spatula. Now place the filling in the fridge until you'ready to frost your cake. Meanwhile, let's make the simple syrup by combining two cups of water with three-quarter cups of sugar and a small saucepan. Bring it to a boil and let it simmer for about 15 to 20 minutes. Once the syrup is completely cooled, pour it into a soaker bottle. Now slice each cake in half and begin soaking each layer with the syrup. Then start frosting your first cake layer with a generous amount of the muscarpone cream cheese filling. Now you can load it up with berries. I placed about a quarter cup of each berry for every layer, but you can honestly just eye it. So continue doing this to each cake layer until you've placed the last cake layer on top. Now frost the outside of the cake with the remaining filling. I left the sides of the cake slightly bare so I could create a swirled pattern on top, but you can decorate however you Now top your cake with some extra berries and enjoy! Alright guys, the berry cake is all done. It almost looks too pretty to eat, but it's cake, so I'm still gonna eat it. I'm gonna slice it up and do a taste test for Okay, let's pick it up. I'm just so gracefully. Wow, that looks really pretty. Alright, where's my fork at? I'm pulling the truth here. That is dangerously good. That'sweet. Almond flavored muscarpone cream. Those tart berries. What an incredible combination. I hope A huge thank you to Dairy Go Pro for spotting this delicious berry cake recipe. Please be sure to give this video a big thumbs up and Until next time! I don't know. I need to do it. Okay, get it together.