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    Chantilly

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    api-379888645
    This recipe is for a Chantilly cake with fresh berries. It consists of two cake layers made from butter, milk, eggs, flour and sugar. The layers are filled and frosted with a mixture of heavy cream, sugar, vanilla and yogurt. Fresh berries are layered between the cake layers and spread on top of the frosted cake. The finished cake serves 12 and takes about 2 hours to prepare.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Chantilly

    Uploaded by

    api-379888645
    44 views2 pages
    This recipe is for a Chantilly cake with fresh berries. It consists of two cake layers made from butter, milk, eggs, flour and sugar. The layers are filled and frosted with a mixture of heavy cream, sugar, vanilla and yogurt. Fresh berries are layered between the cake layers and spread on top of the frosted cake. The finished cake serves 12 and takes about 2 hours to prepare.

    Original Title

    chantilly

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    This recipe is for a Chantilly cake with fresh berries. It consists of two cake layers made from butter, milk, eggs, flour and sugar. The layers are filled and frosted with a mixture of heavy cream, sugar, vanilla and yogurt. Fresh berries are layered between the cake layers and spread on top of the frosted cake. The finished cake serves 12 and takes about 2 hours to prepare.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    44 views2 pages

    Chantilly

    Uploaded by

    api-379888645
    This recipe is for a Chantilly cake with fresh berries. It consists of two cake layers made from butter, milk, eggs, flour and sugar. The layers are filled and frosted with a mixture of heavy cream, sugar, vanilla and yogurt. Fresh berries are layered between the cake layers and spread on top of the frosted cake. The finished cake serves 12 and takes about 2 hours to prepare.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Chantilly

    2h 12 servings 470 cals

    Ingredients
    Cake :
    cup reduced-fat milk
    4 tablespoons unsalted butter, plus more for pans
    1 cups all-purpose flour
    2 teaspoons baking powder
    3 large eggs, at room temperature
    teaspoon salt
    1 cup sugar
    1 teaspoon vanilla extract
    4 cups mixed fresh berries
    1 cups heavy cream
    2 tablespoons granulated sugar
    1 teaspoon vanilla extract or vanilla bean paste
    1 cups nonfat vanilla yogurt
    1 teaspoon confectioners sugar for garnish

    Directions

    Prep 10 m Cook 30 m Ready In 2 h


    1. To prepare cake layers: Butter the bottom and sides of two 9-inch
    round cake pans; line the bottoms with parchment paper. Preheat
    oven to 350F.
    2. Combine milk and 4 tablespoons butter in a small saucepan. Heat over
    low heat until the butter is just melted. Set the pan aside.
    3. Stir flour and baking powder together, then sift onto a piece of
    parchment paper.
    4. Whisk eggs in a mixing bowl by hand to combine, then whisk in salt.
    Whisk in sugar in a stream, then whisk in vanilla. Then, using a hand-
    held electric mixer or a stand mixer with the whisk attachment, whip
    the mixture on medium-high speed until lighter in color and very light
    and fluffy in texture, about 3 minutes in a stand mixer or 5 minutes
    with a hand mixer.
    5. Gently whisk in the warm milk mixture by hand. Add the flour mixture
    in 4 additions, lifting the parchment paper to help you sprinkle it in.
    Use the whisk as you would a rubber spatula to fold the flour into the
    liquid, gently whisking to incorporate each time. Divide the batter
    between the prepared pans and smooth the tops.
    6. Bake in the center of the oven until golden and firm when touched in
    the center, about 20 minutes. Let cool in the pans on a wire racks for
    10 minutes.
    7. Run a sharp paring knife around the layers to loosen, then invert the
    pans onto the racks. Immediately turn the layers over so they cool
    with the paper on the bottom. Let cool completely.
    8. To frost and decorate cake: Wash berries and thoroughly pat dry.
    Halve any large berries. Gently combine in a bowl.
    9. Whip cream in a medium bowl with an electric mixer until starting to
    thicken. Add sugar and vanilla extract (or paste) and continue
    whipping until stiff peaks form. Gently fold in yogurt.
    10. Place one cake layer on a platter and spread 1 cup of the cream
    mixture on top. Spread half the berries over the cream, to within inch
    of the edge. Top with the second cake layer.
    11. Using an offset spatula, fill the gap between the two layers with
    cream mixture so the sides are flush. Spread the top and sides of the
    cake with the remaining cream mixture. Spread the remaining frosting
    over the top and around the sides. Spoon the remaining berries on the
    top, mounding them slightly in the center. Dust with confectioners'
    sugar just before serving, if desired.

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