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Saturday, February 27, 2016

Chantilly Cream Cake

This cake is like having a little slice of heavenly bliss on your plate. I dream about this cake, it's that good.This is very similar to the Whole Foods Chantilly Cream Cake and was my inspiration. Enough said and on with the recipe!
 Cake (It's basically a yellow sponge cake)
1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups all purpose flour (sifted)
2 tablespoons corn starch
2 teaspoons baking powder
1/2 teaspoon salt
Apricot preserves
Seedless raspberry preserves
2 cups heavy cream
1 teaspoon almond extract
16 ounces cream cheese softened

1 cup powdered sugar
fresh berries

Directions (Cake)
Grease well two 8 inch round cake pans. I line mine with parchment as well.

Preheat oven 350.

 Cream the butter and sugar until creamy.
Add in egg yokes 1 at a time.
Mix flour, corn starch, salt, and baking powder in a separate bowl.
With mixer on add milk and flour mixture alternately.
Pour in pans and bake for 25-30 minutes.
Cool on rack for 15 minutes.
Remove from pans and complete cooling.
Make frosting by whipping the cream until fluffy and soft peaks form, about 1 minute, and set aside.
Cream the cream cheese and sugar and almond extract until light and fluffy.
Fold the cream and cream cheese mixture together until blended.

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