Have you ever had the Berry Chantilly Cake at Whole Foods? If you haven't, then you need to go out and try it right now! It's so light, fresh and delectable! I first had it last month when a co-worker Stacy brought it to a going away party, and today another co-worker Lori made an exact replica! I, of course, devoured it. From online research it looks like this is Whole Foods "signature" cake, and for good reason! It's now my "signature" cake for my future birthdays and personal milestones! Thankfully Lori shared the recipe with us below! Yum! Happy Tuesday! xoxo, Julie
Here is the recipe Lori used and it is spot on! She said that she did not make the cake from scratch but used box cake mix. It was delish!
Ingredients
Yellow Cake:
1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
1 cup + 2 Tablespoons unbleached cake flour
1 cup unbleached unbromated flour
2 teaspoons baking powder
1/2 teaspoon salt
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8 inch round pans. Sift together the flour, baking powder and salt three times to ensure maximum integration. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.
(Make sure to use unbleached, unbromated flour to ensure your cake comes out like the original! Measure all flour portions by pouring your flour into your measuring cup rather than scooping. Scooping will pack the flour in and almost always add too much to the batter causing the cake to be dry or not rise.)
Mascarpone cream cheese frosting:
2 cups of heavy cream
8 ounces of mascarpone cheese, room temperature
8 ounces cream cheese, room temperature
1 cup confectioners’ sugar, sifted
1 teaspoon almond bitter essence
Directions
1. With an electric mixer on medium speed, whisk heavy cream and almond bitter essence until stiff peaks form (be careful not to over-beat, or cream will be grainy).
2. In another bowl, whisk together mascarpone and confectioners’ sugar until very smooth.
3.Gently fold whipped cream into mascarpone until completely incorporated. Use immediately.
Raspberry Puree:
Ingredients
2 pints raspberries
1/4 cup sugar
1 tablespoon lemon juice
Directions
1. Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes.
2. Remove from the heat and strain through a chinois to eliminate seeds.
Berries:
Ingredients
1 cup Fresh strawberries, stemmed, halved
1 cup Fresh raspberries
1/2 cup Fresh blackberries or blueberries
3 oz. Grand Marnier (you can also use orange extract)
1/4 cup Orange juice
Directions
1. Combine Grand Marnier & orange juice. Whisk until blended.
2. Place berries in a shallow bowl or dish, cover with Grand Marnier mixture.
Marinate for 30 minutes.
Apricot Glaze:
Ingredients
1/2 cup (125 grams) apricot jam or preserves
1 tablespoon Grand Marnier or water (can also use other liqueurs)
Directions
1. Heat the apricot jam or preserves in a small saucepan over medium heat until melted.
2. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps. (If using, add the liqueur at this point.)
3. Let cool until it is only slightly warm and then glaze the fruit on top of cake, using a pastry brush.
Assembly:
Place one completely cool layer of cake on a cake dish and add frosting to top. Frosting should be slightly higher near edges than in the center. Add raspberry puree to layer then add a layer of fruit. Next, add the second layer of cake and frost the entire cake with Marscopone frosting. At this point you can add piping to the top rim of the cake as well as the sides if you like. Piping at the top will help to keep the raspberry puree from running down the sides. At this point add the raspberry puree then top with the remaining fruit. While the apricot glaze is still warm brush the fruit with a thin layer. You may also add sliced almonds to the top and sides of the cake if you wish. Place the cake in the refrigerator until ready to serve. This cake is best served cold.
Here is the recipe Lori used and it is spot on! She said that she did not make the cake from scratch but used box cake mix. It was delish!
Berry Chantilly Cake
This recipe is a close copy of a Berry Chantilly Cake from a popular organic grocery chain. The ingredients were copied from the listing on the cake container itself. The original cake calls for orange Flavedo which is simply orange zest. This recipe substitutes Gran Marnier instead but feel free to use the zest instead if you like. The overall measurements were calculated based off of other tried and tested recipes. The apricot glaze is an easier method than making your own from scratch but will yield the same results. If you try it and feel it’s not exactly right let me know. I no longer have the original to compare it to. None of the markets here in my new city sell this cake. Hope you enjoy! Ingredients
Yellow Cake:
1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
1 cup + 2 Tablespoons unbleached cake flour
1 cup unbleached unbromated flour
2 teaspoons baking powder
1/2 teaspoon salt
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8 inch round pans. Sift together the flour, baking powder and salt three times to ensure maximum integration. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.
(Make sure to use unbleached, unbromated flour to ensure your cake comes out like the original! Measure all flour portions by pouring your flour into your measuring cup rather than scooping. Scooping will pack the flour in and almost always add too much to the batter causing the cake to be dry or not rise.)
Mascarpone cream cheese frosting:
2 cups of heavy cream
8 ounces of mascarpone cheese, room temperature
8 ounces cream cheese, room temperature
1 cup confectioners’ sugar, sifted
1 teaspoon almond bitter essence
Directions
1. With an electric mixer on medium speed, whisk heavy cream and almond bitter essence until stiff peaks form (be careful not to over-beat, or cream will be grainy).
2. In another bowl, whisk together mascarpone and confectioners’ sugar until very smooth.
3.Gently fold whipped cream into mascarpone until completely incorporated. Use immediately.
Raspberry Puree:
Ingredients
2 pints raspberries
1/4 cup sugar
1 tablespoon lemon juice
Directions
1. Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes.
2. Remove from the heat and strain through a chinois to eliminate seeds.
Berries:
Ingredients
1 cup Fresh strawberries, stemmed, halved
1 cup Fresh raspberries
1/2 cup Fresh blackberries or blueberries
3 oz. Grand Marnier (you can also use orange extract)
1/4 cup Orange juice
Directions
1. Combine Grand Marnier & orange juice. Whisk until blended.
2. Place berries in a shallow bowl or dish, cover with Grand Marnier mixture.
Marinate for 30 minutes.
Apricot Glaze:
Ingredients
1/2 cup (125 grams) apricot jam or preserves
1 tablespoon Grand Marnier or water (can also use other liqueurs)
Directions
1. Heat the apricot jam or preserves in a small saucepan over medium heat until melted.
2. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps. (If using, add the liqueur at this point.)
3. Let cool until it is only slightly warm and then glaze the fruit on top of cake, using a pastry brush.
Assembly:
Place one completely cool layer of cake on a cake dish and add frosting to top. Frosting should be slightly higher near edges than in the center. Add raspberry puree to layer then add a layer of fruit. Next, add the second layer of cake and frost the entire cake with Marscopone frosting. At this point you can add piping to the top rim of the cake as well as the sides if you like. Piping at the top will help to keep the raspberry puree from running down the sides. At this point add the raspberry puree then top with the remaining fruit. While the apricot glaze is still warm brush the fruit with a thin layer. You may also add sliced almonds to the top and sides of the cake if you wish. Place the cake in the refrigerator until ready to serve. This cake is best served cold.