How to Make the Best Summer Chantilly Cake Ever!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: all-purpose flour

All-purpose flour is more readily available and cheaper

Preheat the oven to 350°F.

Place a package of cream cheese, 12 tablespoons of butter, and five eggs on the counter to come to room temperature.

Trace and cut circles on parchment paper for two 8-inch round cake pans, then grease the pans.

Add the parchment to the pans, grease the parchment, and flour the pans.

In a stand mixer bowl, combine 2 and 3/4 cups of cake and pastry flour, 1 and 23 cups of superfine sugar, 1 tablespoon of baking powder, and 3/4 teaspoon of kosher salt.

Add 12 tablespoons of unsalted butter to the dry ingredients and mix on low until it resembles a coarse sandy mix.

Add the egg whites one at a time, mixing for about a minute after each addition, then add the whole egg and mix.

In a separate bowl, combine 1 cup of plain full fat yogurt, 2 teaspoons of vanilla extract, and 1 teaspoon of almond extract, then stir to combine.

Add the yogurt mixture to the cake batter and blend for about a minute until combined.

Divide the batter between the two prepared pans and smooth the tops.

Bake for 25 minutes or until the tops are golden and a cake tester comes out clean.

Cool the cakes for about 5 minutes before inverting them onto a wire rack to cool completely.

While the cakes cool, rinse fresh summer fruits (apricots, peaches, strawberries, and blueberries) under cool water and slice them accordingly.

In a bowl, whip 2 cups of 35% cream with a hand mixer until soft peaks form.

In another bowl, blend 1 package (8 oz) of cream cheese, 1 cup of granulated sugar, and 1 teaspoon of vanilla extract until light and creamy.

Set aside about 2 tablespoons of the cream cheese mixture for later use.

Fold the whipped cream into the cream cheese mixture little by little, then add 2 cups of mini marshmallows and mix until combined.

Trim the domes off the cooled cakes and cut each cake in half horizontally.

Smear a circle of the reserved cream cheese mixture onto the cake plate to prevent the cake from moving during assembly.

Place the first layer of cake on the plate, spread a layer of raspberry jam, followed by a few dollops of the creamy filling and fresh fruit.

Add the second layer of cake, gently pushing it down so the filling spreads to the edges, and repeat the layering process with jam, filling, and fruit.

For the top layer, add a bit of jam and fruit, allowing some fruit to stick up.

If available, add fresh mint on top for garnish.

Cover and refrigerate the assembled cake for at least 2 hours to set the filling.

Cut and serve the cake, adding more berries and mint on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens