Whole Foods Chantilly Cake
 
 
Author:
Recipe type: Dessert
Ingredients
  • Yellow cake recipe
  • Macerated strawberry/raspberry puree
  • Apricot fruit glaze (or just thinned and microwaved apricot jam)
  • strawberries
  • blackberries
  • raspberries
  • blueberries
  • strawberries
  • Chantilly Frosting
  • 8 oz container cream cheese, room temp
  • 8 oz container mascarpone cream cheese, room temp
  • 1 cup confectioners sugar
  • 2 cups heavy whipping cream
  • 1 teaspoon almond extract
Instructions
  1. Berry Sauce
  2. Blend together strawberries and raspberries (or just raspberries. I didn't have enough so put strawberries in there too). In a small sauce pan over medium low heat, add the berry puree and ¼ cup of sugar. Let this sit for about 5 or so minutes until you think the sugar has disolved into the puree.
Chantilly Cream cheese Frosting
  1. Whip the cream cheese, mascarpone and confectioners sugar together until light and fluffy.
  2. In a separate bowl, whip together the heavy whipping cream and almond extract until stiff peaks form. Make sure not to over mix because it will become grainy and change the texture and appearance of your frosting.
  3. Gently fold the whipped cream into the mascarpone cream cheese mixture until fully incorporated.
  4. Assembly
  5. Spread a layer of the berry sauce on on top of the first layer of cake.
  6. Pipe or spread a thick layer of icing on top of the berry sauce.
  7. Evenly distribute sliced berries on top of the icing layer.
  8. Place the second layer of cake on top.
  9. Ice the rest of the cake and garnish with fresh berries.
  10. Glaze the berries and refrigerate until serving.
Recipe by A Sue Chef at https://www.asuechef.com/whole-foods-chantilly-cake/