Chantilly Cake

Name: Chantilly Cake
Total time: 2 h 10 min
Yield: 4
Ingredients: 2 2/3 cups all-purpose flour 333g; 1 1/2 cups granulated sugar 300g; 1/2 cup light brown sugar firmly packed, 100g; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 12 tablespoons unsalted butter softened and cut into 12 pieces, 170g; 1 1/2 cups buttermilk room temperature preferred, 355ml; 2 large eggs room temperature preferred; 1 tablespoon vanilla extract; 1/3 cup granulated sugar; 3 tablespoons cornstarch; 3 cups frozen mixed berries; raspberries; blackberries; 3 tablespoons water; 1 1/2 tablespoons lemon juice; 2 1/2 cups heavy cream or heavy whipping cream, 590ml; 2 cups powdered sugar divided, 250g; 2 teaspoons vanilla extract; 8 ounces cream cheese softened, 226g; 8 ounces mascarpone softened at room temperature for 15-20 minutes, 226g; fresh fruit; Fresh berries

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Ingredients

US|METRIC

4 SERVINGS

2 2/3 cups all-purpose flour (333g)

1 1/2 cups granulated sugar (300g)

1/2 cup light brown sugar (firmly packed, 100g)

1/2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

12 Tbsp. unsalted butter (softened and cut into 12 pieces, 170g)

1 1/2 cups buttermilk (room temperature preferred, 355ml)

2 large eggs (room temperature preferred)

1 Tbsp. vanilla extract

1/3 cup granulated sugar

3 Tbsp. cornstarch

3 cups frozen mixed berries

raspberries

blackberries

3 Tbsp. water

1 1/2 Tbsp. lemon juice

2 1/2 cups heavy cream (or heavy whipping cream, 590ml)

2 cups powdered sugar (divided, 250g)

2 tsp. vanilla extract

8 oz. cream cheese (softened, 226g)

8 oz. mascarpone (softened at room temperature for 15-20 minutes, 226g)

fresh fruit

Fresh berries

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Frosting

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Chantilly Cake

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