Berry Chantilly Cake With Mascarpone Cream Cheese Frosting!

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is a dairy-free option, while whipped topping is cost-effective.

unsalted butter

🥗Healthier: applesauce

💰Cheaper: margarine

Applesauce reduces fat and calories, while margarine is often less expensive.

Prepare about 1/2 cup of berry filling, which can be raspberry filling or any preferred filling.

Add about 1 teaspoon of orange extract or 1 teaspoon of Grand Marnier to the berry filling for extra flavor.

In a bowl, combine room temperature cream cheese, unsalted butter, and mascarpone cheese. If not at room temperature, cut into chunks and warm under a bowl for 5 minutes.

Blend the cream cheese, butter, and mascarpone until smooth.

Add powdered sugar gradually while mixing. If the frosting curdles, it may be overmixed; use a hand mixer for gentler mixing.

Add vanilla extract to the frosting and mix until combined.

Fold the cream cheese frosting into whipped cream gently to avoid deflating the whipped cream.

Layer the freshly baked vanilla cake with a thin layer of berry jam and a scoop of the mascarpone cheese filling.

Add whole berries, ensuring they are not cut to prevent dripping. For large strawberries, cut them in half and place cut side down.

Slice the cake layers in half lengthwise (torting) using a turntable or by eyeballing it with a knife.

Continue layering with more berry filling and cake layers until complete.

Frost the outside of the cake with a crumb coat and place it in the freezer for about 30 minutes to firm up.

After chilling, cover the cake in a final layer of mascarpone cream cheese frosting for a rustic look.

Decorate the cake with fresh berries and mint leaves, focusing on a classic bakery style.

Enjoy the cake and share the experience.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens