Dessert
Berry Chantilly Flag Cake
2 h 30Pour 16Nutri-Score D€€€
D
2 h 30
2 h 30Berry Chantilly Flag Cake
recette de
Ansley Prutsman
@theactualansley
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
cake flour (spooned and leveled)Céréales360 g
baking powderÉpicerie15 g
fine sea saltÉpices7,5 g- granulated sugarÉpicerie400 g
unsalted butter (cubed and softened)Produits laitiers113 g- neutral oil (such as avocado or vegetable oil)Épicerie120 ml
eggs (room temperature)Produits laitiers2 morceaux- egg whites (room temperature)Produits laitiers4 morceaux
- pure vanilla extractÉpicerie10 ml
- buttermilk (room temperature)Produits laitiers120 ml
full fat sour cream (or Greek yogurt, room temperature)Produits laitiers120 g
mixed berries (fresh or frozen, such as strawberries, raspberries, blueberries and blackberries)Fruits et légumes410 g- granulated sugar (for the compote)Épicerie40 g
- lemon juiceFruits et légumes30 ml
- fine salt (for the compote)Épices1,5 g
- cornstarchÉpicerie8 g
cold waterBoissons30 ml
full fat cream cheese (softened)Produits laitiers226 g- mascarpone cheese (cold)Produits laitiers226 g
- heavy cream (cold)Produits laitiers720 ml
- powdered sugar (sifted)Épicerie180 g
- pure vanilla extract (or vanilla bean paste, for the cream)Épicerie10 ml
- pure almond extractÉpicerie2,5 ml
- fine salt (for the cream)Épices1,5 g
par portion
Nutrition
400kcal
- Glucides
- 39 g
- Protéines
- 5 g
- Lipides
- 25 g
ce que vous utiliserez
Ustensiles
Four
Moule à gâteau ×3
Saladier ×3
Robot pâtissier
Casserole
Tamis- Grille de refroidissement
Poche à douille
Spatule
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.