BERRY CHANTILLY CREAM CAKE
BERRY CHANTILLY CREAM CAKE
Prep time: Cook time: Total time:
Ingredients:
- WHITE CAKE
- 1 white cake mix
- CHANTILLY CREAM
- 2 cups heavy whipping cream
- 1 8 oz regular cream cheese
- 1 8 oz mascarpone cheese
- 2 cups powder sugar
- 1 tsp vanilla extract
Instructions:
Assembly
- 1/2 cup raspberry jam
- 1 8 oz package of fresh strawberries, blueberries, raspberries and blackberries
- 3-4 sprigs of mint
Instructions
- Bake the cake according to package directions in two 9’ cake pans and cool completely.
- Prepare the frosting: In a large mixing bowl, beat the heavy cream for 3 minutes, until stiff peaks form. Cover and place in refrigerator.
- In a separate large mixing bowl, place the cream cheese, mascarpone cheese, powdered sugar, and vanilla.
- Beat until completely blended, about 2 minutes. Make sure to scrape the sides and bottom of the bowl halfway through the beating time. Fold whipping cream into cream cheese mixture just until all is mixed together. Cover and place in refrigerator for at least 15 minutes.
- Place one thin layer of cake on a cake plate with the bottom of the cake facing up. Spread half of the raspberry jam mixture on cake layer.
- On top of the jam, spread a thick layer of frosting. Place berries on top of the frosting. Place remaining cake layer on top of the first one and spread the remaining raspberry jam over the top layer and follow with thick layer of frosting. Garnish with more berries and fresh mint.