Description
Berry Chantilly Cake is a light and airy dessert featuring delicate sponge cake layers filled and topped with creamy Chantilly cream and a vibrant mix of fresh strawberries, blueberries, and raspberries. Perfect for summer gatherings or special celebrations, this elegant cake combines simple ingredients to deliver fresh flavors and a luscious, creamy texture that everyone will adore.
Ingredients
Units
Scale
Sponge Cake Layers
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour (or gluten-free flour blend)
- 1 teaspoon vanilla extract
Chantilly Cream
- 1 cup heavy cream (chilled)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Fruit and Garnish
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 teaspoon lemon zest (optional)
Instructions
- Prepare the Sponge Cake Layers: Preheat the oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper. Beat the eggs and granulated sugar together until pale and fluffy. Gently fold in the sifted flour and vanilla extract to create a light, smooth batter. Divide the batter evenly between the pans and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the cake layers cool completely before assembling.
- Whip the Chantilly Cream: Chill your mixing bowl and beaters. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, being careful not to overwhip. The cream should be smooth, light, and spreadable.
- Prepare the Berries: Wash and thoroughly dry all berries. Slice the strawberries while keeping blueberries and raspberries whole. Optionally, toss the berries lightly with lemon zest to brighten their natural flavor.
- Assemble the Cake: Place one sponge cake layer on your serving plate. Spread a generous layer of Chantilly cream over the top, then evenly distribute a handful of mixed berries. Place the second sponge layer on top and repeat the layering with cream and berries, finishing with an abundant topping of whipped cream and a decorative pile of fresh berries.
- Chill and Serve: Refrigerate the assembled cake for at least one hour to let the flavors meld and the cream set properly. Serve the cake chilled for the best texture and freshness.
Notes
- Use room temperature eggs for better volume in the sponge batter.
- Fold in flour gently to maintain a light and tender sponge.
- Chill your mixing tools for stable and faster whipped cream.
- Use the freshest berries available for optimal taste and appearance.
- Serve the cake promptly; it tastes best the same day but can be refrigerated up to two days.
- To stabilize whipped cream, consider adding gelatin or a commercial stabilizer.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 50 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 120 mg