Rodelle Berry Chantilly Cake

Rodelle Berry Chantilly Cake

A fresh and elegant cake that makes any occasion special. This recipe has a light sponge cake layered with fresh berries and a fluffy vanilla bean mascarpone frosting.

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Time

90 minutes

Difficulty

medium

Yields

4 servings

Ingredients

Cake:

  • 1/2 cup all-purpose flour
  • 1/2 cup + 1 tbsp cake flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, room temperature
  • 3/4 cup cane sugar
  • 1 tsp Rodelle Vanilla Extract
  • 4 egg yolks
  • 1/3 cup milk

Berry Mixture:

  • 1/4 cup raspberries
  • 1/4 cup blackberries
  • 1/4 cup blueberries
  • 2 tbsp orange juice
  • 1/4 tsp dried orange peel

Frosting:

Topping:

  • 2 tbsp apricot jam
  • 2 tbsp hot water
  • 2 whole strawberries
  • 20 blueberries (ten on each cake)

Directions

Cake:

  • Preheat oven to 350°F.
  • Grease and flour 2 4inch mini springform pans.
  • Sift together flour, baking powder, and salt, three times. Set aside.
  • In the bowl of a stand mixer with a paddle attachment, cream together butter and sugar until light and fluffy. Beat in egg yolks, one at a time. Mix in the Rodelle Vanilla Extract.
  • On low speed, beat in flour mixture, alternating with the milk. Mix until incorporated.
  • Pour batter into prepped springform pans.
  • Bake for 35-40 minutes OR until top springs back when lightly tapped.
  • Cool 15 minutes. With a sharp knife, cut any excess that has risen above the sides of the pan. The cut cake should have a flat top. Then remove from springform pan.

Berry Mixture:

  • While cake is cooking, prepare the berry mixture by combining all ingredients in a bowl.

Frosting:

  • Make while cake is cooling.
  • In the bowl of a stand mixer with whisk attachment, whisk the cream, Rodelle Almond Extract, and scraped Rodelle Vanilla Bean seeds until stiff peaks form.
  • In another bowl, whisk together the mascarpone and powdered sugar until very smooth. Gently fold whipped cream mixture into the mascarpone until completely incorporated.
  • Divide frosting into two equal portions.

Topping:

  • In a microwave-safe bowl, heat the apricot jam and water for 30 seconds. Stir to smooth.

Assembly:

  • Carefully slice the cakes in half horizontally to make two layers. Spoon on a generous scoop of frosting on the top of the “bottom layer.” Smooth evenly. Spoon half of berry mixture on top of frosting. Repeat this step with other cake.
  • On the bottom of the “top layer,” spread a small layer of frosting. Put “top layer” on top of “bottom layer.”
  • Frost the rest of the cake.
  • Garnish the top of cake with a strawberry and five blueberries.
  • Using a pastry brush, brush glaze over the berries.

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