Chantilly Crème Cake with Fresh Berries

The Chantilly Crème Cake originated in New Orleans, I believe. Light and rich at the same time, the fresh berries make this a very special Southern cake. It was one of the cakes I served at my wedding.

Adam Janowski @polishkitchen

Jeffersonville, Indiana

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Ingredients

1 hr 30 min

24 servings

1white or yellow cake mix
For the Frosting:
2 cupsheavy whipping cream
1 (8 oz.)mascarpone cheese chilled
1.5 cupsPowdered Sugar
1 teaspoonpure vanilla extract
For Assembly:
1/2 cupsugar
2/3 cupstrawberry jam or jelly
1 (16 oz.)pkg. fresh strawberries, divided
16-8 oz. pkg. blueberries, divided
16-8 oz. pkg. raspberries, divided
Fresh mint leaves for garnish, optional

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Steps

1 hr 30 min

1

The directions that follow are for a single layer cake for a crowd. You can easily modify it for a 3-layer 9" round cake. The picture is from a round cake I created using the same ingredients in this recipe.
2

Bake the cake, according to package directions, in a 9x13 inch pan. Cool completely.
3

Line 9X13 deep dish disposable aluminum pan with tin foil allowing extra to serve as handles. Transfer cake, bottom up to aluminum pan.
4

Prepare the frosting:
5

Whip cream until fairly stiff.
6

Using an electric mixer, beat together mascarpone cheese, powdered sugar, and vanilla until smooth about 3 minutes.
7

Fold whipping cream into cream cheese mixture and beat just until mixed together.
8

Clean all the berries and pat dry. Slice strawberries.
9

Mix together half of the strawberries, raspberries, blueberries and sugar.
10

Whisk 2/3 cup strawberry jam until smooth. Spread jam on cake layer.
11

Arrange berries in single layer on jam.
12

Spread frosting on top of berries.
13

When ready to serve remove cake from pan. Slice lengthwise into 3 strips. Cut strips into 8 pieces. Plate cake. Garnish the top of each slice of cake with more sliced and/or whole berries and fresh mint.

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Adam Janowski @polishkitchen

on November 05, 2021 06:04

Jeffersonville, Indiana

I am a retired school library media specialist living in southern Indiana. I spent a number of years working in schools around the world and have lived in Germany, Turkey, Saudi Arabia, and Japan. I enjoy travelling, reading, and eating great food. I especially enjoy the challenge of re-creating dishes that I discover when I read a book. My last creation based on a book was a “Waves of the Danube” cake which was mentioned in "People of the Book" by Geraldine Brooks. It was absolutely decadent and delicious. I have always been in love with cooking and pie baking comes easy to me. I find that baking soothes me in times of stress. The first time I bake something I always follow the recipe exactly to see how it turns out. Afterwards, I will analyze it and make changes if I feel that the recipe could use some tweaking before I make it again. My cooking skills come from my Polish American family roots in Detroit, Michigan and its suburbs. My brother and sisters are all great cooks and they absorbed many of the lessons learned while they were growing up. Check out my blog. Find it at http://apolishkitchen.blogspot.com