Dessert
Berry Chantilly Flag Cake
2 u 30 minVoor 16Nutri-Score D€€€
D
2 u 30 min
2 u 30 minBerry Chantilly Flag Cake
recept van
Ansley Prutsman
@theactualansley
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
cake flour (spooned and leveled)Granen360 g
baking powderVoorraadkast15 g
fine sea saltKruiden en specerijen7,5 g- granulated sugarVoorraadkast400 g
unsalted butter (cubed and softened)Zuivel113 g- neutral oil (such as avocado or vegetable oil)Voorraadkast120 ml
eggs (room temperature)Zuivel2 stukken- egg whites (room temperature)Zuivel4 stukken
- pure vanilla extractVoorraadkast10 ml
- buttermilk (room temperature)Zuivel120 ml
full fat sour cream (or Greek yogurt, room temperature)Zuivel120 g
mixed berries (fresh or frozen, such as strawberries, raspberries, blueberries and blackberries)Groente en fruit410 g- granulated sugar (for the compote)Voorraadkast40 g
- lemon juiceGroente en fruit30 ml
- fine salt (for the compote)Kruiden en specerijen1,5 g
- cornstarchVoorraadkast8 g
cold waterDranken30 ml
full fat cream cheese (softened)Zuivel226 g- mascarpone cheese (cold)Zuivel226 g
- heavy cream (cold)Zuivel720 ml
- powdered sugar (sifted)Voorraadkast180 g
- pure vanilla extract (or vanilla bean paste, for the cream)Voorraadkast10 ml
- pure almond extractVoorraadkast2,5 ml
- fine salt (for the cream)Kruiden en specerijen1,5 g
per portie
Voedingswaarden
400kcal
- Koolhydraten
- 39 g
- Eiwitten
- 5 g
- Vetten
- 25 g
wat je gebruikt
Keukengerei
Oven
Taartvorm ×3
Mengkom ×3
Keukenmixer
Steelpan
Zeef- Afkoelrooster
Spuitzak
Spatel
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.