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Light and Fluffy Berry Chantilly Cake Recipe with Almond Cream

Light and Fluffy Berry Chantilly Cake - featured image
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A light and airy berry chantilly cake featuring a delicate almond cream and fresh mixed berries, perfect for celebrations or casual gatherings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) heavy whipping cream, chilled
  • 3 tablespoons powdered sugar
  • ½ teaspoon almond extract
  • 2 tablespoons slivered almonds, toasted (optional for garnish)
  • 2 cups (300g) fresh mixed berries (strawberries, blueberries, raspberries)
  • A few sprigs fresh mint leaves, finely chopped (optional)
  • Lemon zest from 1 lemon

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, and salt.
  3. In a large bowl, whisk granulated sugar and eggs until pale and slightly thickened, about 3 minutes. Slowly whisk in milk, melted butter, and vanilla extract.
  4. Gently fold the sifted dry ingredients into the wet mixture using a rubber spatula until smooth and no streaks remain. Do not overmix.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Chill mixing bowl and whisk attachment for 10 minutes. Whisk heavy cream on medium-high speed until soft peaks form, about 2-3 minutes.
  8. Add powdered sugar and almond extract, then continue whisking until stiff peaks form. Avoid overwhipping.
  9. Slice the cooled cake horizontally in half. Spread a generous layer of almond cream on the bottom half, then scatter 1 cup of fresh mixed berries over it.
  10. Place the top half back on and frost the entire cake with the remaining almond cream.
  11. Decorate with remaining berries, toasted slivered almonds, lemon zest, and chopped fresh mint if desired.
  12. Chill the assembled cake for at least 30 minutes before serving.

Notes

Use room temperature eggs and milk for a lighter cake. Chill cream and bowl before whipping for best results. Avoid overmixing batter and overwhipping cream to maintain light texture. Toast almonds for garnish to enhance nutty aroma. Assemble cake just before serving or chill well to prevent sogginess. For gluten-free option, replace half or all flour with almond flour. For dairy-free, substitute milk and cream with coconut milk and coconut cream.

Nutrition

Keywords: berry chantilly cake, almond cream cake, light cake recipe, fluffy cake, berry dessert, homemade cake, easy cake recipe

Find it online: https://rowanrecipes.com/light-and-fluffy-berry-chantilly-cake-recipe-with-almond-cream-easy-homemade-delight/