Postre
Berry Chantilly Flag Cake
2 h 30 minPara 16Nutri-Score D€€€
D
2 h 30 min
2 h 30 minBerry Chantilly Flag Cake
receta de
Ansley Prutsman
@theactualansley
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
cake flour (spooned and leveled)Cereales360 g
baking powderDespensa15 g
fine sea saltEspecias7,5 g- granulated sugarDespensa400 g
unsalted butter (cubed and softened)Lácteos113 g- neutral oil (such as avocado or vegetable oil)Despensa120 ml
eggs (room temperature)Lácteos2 piezas- egg whites (room temperature)Lácteos4 piezas
- pure vanilla extractDespensa10 ml
- buttermilk (room temperature)Lácteos120 ml
full fat sour cream (or Greek yogurt, room temperature)Lácteos120 g
mixed berries (fresh or frozen, such as strawberries, raspberries, blueberries and blackberries)Frutas y verduras410 g- granulated sugar (for the compote)Despensa40 g
- lemon juiceFrutas y verduras30 ml
- fine salt (for the compote)Especias1,5 g
- cornstarchDespensa8 g
cold waterBebidas30 ml
full fat cream cheese (softened)Lácteos226 g- mascarpone cheese (cold)Lácteos226 g
- heavy cream (cold)Lácteos720 ml
- powdered sugar (sifted)Despensa180 g
- pure vanilla extract (or vanilla bean paste, for the cream)Despensa10 ml
- pure almond extractDespensa2,5 ml
- fine salt (for the cream)Especias1,5 g
por ración
Nutrición
400kcal
- Carbohidratos
- 39 g
- Proteínas
- 5 g
- Grasas
- 25 g
lo que usará
Utensilios
Horno
Molde para bizcocho ×3
Bol ×3
Batidora amasadora
Cazo
Tamiz- Rejilla de enfriamiento
Manga pastelera
Espátula
paso a paso
Preparación
- Paso 1
Preheat and prepare the pans
- Preheat the oven to 325°F (165°C).
- Spray the cake pans with baking spray and line with parchment paper if desired.
- Paso 2
Make the cake batter
- Sift the cake flour, baking powder and salt together in a bowl.
- Whisk in the sugar until evenly combined.
- Add the butter and oil and mix until all the flour is coated and the mixture resembles fine sandy crumbs.
- Add the eggs, egg whites and vanilla and beat until a smooth batter forms, then scrape down the sides of the bowl.
- Paso 3
Finish the batter
- Combine the buttermilk and sour cream in a separate bowl.
- Add the buttermilk mixture to the batter and mix until just incorporated, without overmixing.
- Paso 4
Bake the cake layers
- Divide the batter evenly between the pans.
- Bake until a toothpick comes out clean or with a few moist crumbs.
- Cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.
- Paso 5
Make the mixed berry compote
- Add the berries, sugar, lemon juice and salt to a saucepan and cook over medium-low heat until the berries are completely broken down, mashing lightly as needed.
- Stir the cornstarch and water together to form a slurry, stir it into the berry mixture and cook until thickened.
- Remove from the heat and allow to cool completely.
- Paso 6
Make the Chantilly cream
- Beat the cream cheese and powdered sugar until completely smooth, scraping down the sides of the bowl as needed.
- Add the mascarpone and mix until just combined.
- Add the vanilla, almond extract and salt, then slowly pour in the heavy cream with the mixer on low.
- Increase the speed to medium-high and whip until medium peaks form.
- Paso 7
Assemble the cake
- Trim the domes from the tops of the cake layers as needed.
- Place a small amount of Chantilly cream on the cake board, then place the first cake layer on it and spread a thin layer of cream over it.
- Pipe a cream border around the edge, spoon the mixed berry compote inside the border and spread it evenly, then repeat with the second layer.
- Add the final cake layer and apply a thin layer of cream as the crumb coat.
- Paso 8
Chill and finish
- Refrigerate the cake before applying the final coat of cream.
- Apply the final coat of cream and decorate as a flag cake.