This is without a doubt, one of my favorite cakes. I made this recipe because I was craving it for a few days, but did not want to drive 25 miles to get one from Whole Foods. It was also back in June/July, where in everyone was still weary of going out and getting exposed to COVID 19.
Lucky, I had some berries and the rest of the ingredients on hand. So a little experimenting took place right away since I was off that day. *Still contemplated driving to just pick one up, I mean it IS easier than preparing each part of the cake and putting it together, but experimenting won in the end.*
Somehow, this recipe ended up published a few weeks back, with only photos in the article. I am sorry to those who got that post. I wasn’t intending to post it yet, but between a full time work, house work, garden work, distance learning for my son, sports practices, time for Yuki (our dog), and experimenting on recipes on top of actually making 3 square meals a day, I wake up way before the sun comes out and go to sleep at almost midnight everyday. I might have scheduled it to be posted when I was half asleep without even realizing it. I know I do end up ordering some things online unintentionally around midnight sometimes. 😱 Again, apologies!
But….here it is now! Thank you for your patience and understanding and for all your kind words! It truly helps a lot! ❤️
4 large eggs
3/4 cup sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla paste
3/4 cup all purpose unbleached flour
1 teaspoon baking powder
1 teaspoon cornstarch
Pinch of salt
8 oz. cream cheese, at room temperature
4 oz mascarpone cream, at room temperature
1 1/2 cups powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla paste
1 cup heavy whipping cream, chilled
1/4 cup raspberry jam
2 tablespoons water
1/2 – 1 cup strawberries
1/2 – 1 cup blueberries
1/2 – 1 cup raspberries and/or blackberries
1. Prepare two 6 inch round cake pans by lining the bottoms with parchment paper cut to fit. Spray with nonstick spray and set aside.
2. Cake: Using a hand mixer (or a stand mixer), beat together eggs and sugar in a bowl for about 2 minutes, until light and fluffy. Add in almond extract and vanilla paste.
3. Sift together flour, baking powder, cornstarch and salt. Add to the egg mixture and gently fold in until mixed.
4. Divide batter evenly between the two prepared pans. Bake at 350F for 20 – 25 minutes. Move to a wire rack to cool completely
5. While the cake is cooling, prepare the Chantilly Cream: Beat together cream cheese and mascarpone cream using a hand mixer until blended. Slowly add the powdered sugar, almond extract, and vanilla extract and beat until light and fluffy.
6. In another bowl, beat heavy cream until stiff peaks form. Gently fold half into the cream mixture until well mixed. Add the other half and fold until blended. Place in the refrigerator while preparing the rest of the cake.
7. Prepare syrup by mixing together raspberry jam and water in a small bowl until it is thin enough to use like a glaze. Set aside.
8. Wash and dry berries. Roughly chop about half of strawberries and blackberries for the filling. Leave the blueberries and raspberries whole. Set aside. *Use whatever berries you have, a combination makes it look really pretty but if you are missing one or two or only have one kind, that is okay too. It will still be delicious!
9. Using a serrated knife, cut each cake layer into 2, crosswise. This will give you a 4 layer cake to fill with berries and cream. Lay one cake on a platter and spread with some raspberry syrup. Top with some chantilly cream, spreading until almost to the edges, then top with some berries. Repeat layering twice more and top with the last cake layer.
10. Frost the top and sides with the remaining chantilly cream and top with berries. Refrigerate until right before serving. Enjoy!