🍰 Very Berry Cake 🍰
A delightful twist on the classic French Fraisier cake, this Very Berry Cake features layers of light white cake, mousseline cream, and a medley of fresh berries. Perfect for summertime celebrations or any special occasion, this cake combines the freshness of fruit with the richness of cream for a beautifully balanced dessert.
Serves: 12Prep Time: 30 minutesCook Time: 25-30 minutesTotal Time: 3 hours 50 minutesIngredients:For the White Cake:3¼ cups (325g) cake flour, sifted 🌾1 tbsp (14g) baking powder 🧁¾ tsp (4.5g) salt 🧂2 sticks (227g) unsalted butter, softened 🧈1½ cups (300g) granulated sugar 🍬6 large egg whites (180g) 🥚1 tsp (2g) finely grated lemon zest 🍋2 tsp (8.5g) vanilla extract 🌿1 1/3 cups (320g) whole milk 🥛For the Mousseline Cream:1 batch of pastry cream (room temperature) 🍮6 tbsp (85g) unsalted butter, softened 🧈For the Chantilly Cream:1½ cups (375ml) heavy cream 🥛1 tsp vanilla extract 🌿Fresh Fruit:Strawberries 🍓Raspberries 🍇Blackberries 🫐Blueberries 🫐Equipment:Sifter2 x 9-inch (23cm) round cake pansParchment paper circles 📝Digital scale or measuring cups and spoons ⚖️Stand mixer with paddle and whisk attachment (or hand mixer) 🍰Silicone spatula 🥄Acetate strip (4.7” tall/12cm) 📜Piping bags and decorative tips (optional) 🧁Instructions:1. Prepare the White Cake:
1️⃣ Preheat oven to 350°F (180°C). Grease and flour two 9-inch round cake pans or line with parchment paper circles.
2️⃣ In a medium bowl, sift together cake flour, baking powder, and salt. Set aside.
3️⃣ In a stand mixer, beat softened butter until creamy. Gradually add sugar, beating until light and fluffy.
4️⃣ Add egg whites one at a time, beating well after each addition. Mix in lemon zest and vanilla extract.
5️⃣ Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
6️⃣ Divide batter evenly between pans, smoothing the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 15 minutes before transferring to a wire rack to cool completely.2. Prepare the Mousseline Cream:
1️⃣ Beat pastry cream and softened butter in a stand mixer with the whisk attachment until well combined. If the mixture curdles, gently heat the bowl with a hair dryer while mixing until smooth.
2️⃣ Use immediately or refrigerate until ready to use. Bring back to room temperature before assembly.3. Prepare the Chantilly Cream:
1️⃣ Whip heavy cream with vanilla extract until stiff peaks form. Place in a piping bag.4. Assemble the Cake:
1️⃣ Place one cake layer on a serving plate and wrap a strip of acetate around the edge of the cake, securing with tape.
2️⃣ Arrange halved strawberries around the edge, cut side against the acetate.
3️⃣ Pipe a layer of mousseline cream onto the cake, filling gaps between strawberries. Smooth with an offset spatula.
4️⃣ Add fresh fruit (raspberries, blueberries, blackberries, and chopped strawberries) in the center.
5️⃣ Place the second cake layer on top. Pipe and smooth remaining mousseline cream over the top layer.
6️⃣ Spread Chantilly cream over the top of the cake and decorate with additional fruit if desired.5. Chill and Serve:
1️⃣ Chill the cake in the refrigerator for at least 2 hours. Remove the acetate strip before serving.
2️⃣ Garnish with fresh fruit and additional Chantilly cream if desired.
Enjoy your beautiful and refreshing Very Berry Cake