Berries and Cream Layer Cake
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 441
- Total Fat
- 20
- Saturated Fat
- 12
- Carbohydrates
- 55
- Dietary Fiber
- 3
- Sugar
- 41
- Protein
- 7
- Cholesterol
- 165
- Sodium
- 106
- Total: 2 hr 30 min (includes cooling time)
- Active: 1 hr 15 min
Ingredients
Sponge Cake:
Vegetable shortening, such as Crisco, for greasing the pans
1 cup cake flour, sifted, plus more for the pans
1/4 teaspoon kosher salt (see Cook’s Note)
6 large eggs, separated
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 teaspoon cream of tartar
2 cups sliced strawberries
1 cup blackberries, halved if large
1 cup raspberries
1/2 cup blueberries
Orange Liqueur Syrup:
1/2 cup granulated sugar
1/4 cup orange-flavored liqueur, such as Grand Marnier
Vanilla Bean Chantilly Cream:
One .25-ounce packet (1 tablespoon) unflavored gelatin
3 tablespoons cold water
1 pint heavy cream
1/2 vanilla bean, seeds scraped
1/2 cup powdered sugar
Directions
- For the sponge cake: Preheat the oven to 350 degrees F. Grease, flour, and line two 8-inch round cake pans with parchment paper. Set aside.
- Make the cakes: Whisk together the flour and salt in a medium bowl. Combine the egg yolks and 3/4 cup granulated sugar in the bowl of a heavy-duty stand mixer fitted with the paddle attachment. Beat, scraping down the sides as needed, until the mixture is pale, creamy and ribbon-like, about 3 minutes. Beat in the vanilla and almond extracts. Transfer the mixture to another bowl and wash and dry the mixer bowl thoroughly.
- Add the egg whites and cream of tartar to the mixer bowl and beat with the whisk attachment at medium speed until foamy. Increase the speed to medium-high and beat until soft peaks form. With the mixer running, gradually add the remaining 1/4 cup granulated sugar, 2 to 3 tablespoons at a time. Beat until all the sugar is incorporated and stiff peaks form.
- Gently fold the egg whites into the egg yolks in three additions. Sprinkle one-fourth of the flour mixture into the batter and gently fold until no streaks of flour are visible. Repeat until all the flour is incorporated.
- Carefully divide the batter evenly between the two pans. (Do not bang the pans; it will remove all the air you carefully added to the batter.) Bake until a toothpick inserted in the center comes out clean, 21 to 24 minutes. Remove the cakes from the oven and let cool in the pans for 10 minutes. Run a knife around the edges and turn out the cakes to wire racks to cool completely.
- For the orange liqueur syrup: Stir together the granulated sugar and 1/2 cup water in a small saucepan. Bring to a boil. Simmer just until the sugar dissolves. Remove the pan from the heat and let cool completely before stirring in the orange liqueur. Set aside a little of the syrup for brushing on the berries.
- For the vanilla bean chantilly cream: Dissolve the gelatin in the cold water in a bowl. Let stand for 5 minutes.
- Combine the heavy cream, vanilla seeds and powdered sugar in a large bowl. Microwave the gelatin for 20 seconds on high until the gelatin is liquidy. Beat the cream until soft peaks form. Slowly add the melted gelatin to the cream and continue to beat until stiff peaks form.
- Assemble the cake: Place one cake layer on a cake stand or cake plate. Brush with the orange liqueur syrup. Top with half of the chantilly cream and half of the berries. Repeat with the remaining cake layer, syrup, cream and berries. Glaze the berries with the reserved syrup and refrigerate until ready to serve.
Cook’s Note
We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.