Chantilly Cake

​Chantilly cake was created first in 1829 in New Orleans by the French chefs at Antoine's Restaurant.  It's rich, yet light and was an instant hit for locals and tourists.  The cake is named for Chantilly, France - home of one of the best creams in the world - Chantilly cream., which is 
Chantilly whipped cream.  It's a great dessert any month of the year.
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Cake Batter
3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature 
1-1/2 teaspoons vanilla extract
 2-1/3 cups cake flour (See Tips, if you don't have any!)
 2-1/2 teaspoons baking powder 
1/2 teaspoon salt
3/4 cup milk
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Berry Filling
2/3 cup seedless strawberry jam
1 cup fresh blueberries -  1/2 cup more for top decoration
1 cup fresh strawberries, sliced - 1/2 cup more for top decoration
Frosting - You need a lot to put in between layers!
16 oz mascarpone cheese
16 oz cream cheese, softened
3 cups confectioners' sugar
2 cups heavy whipping cream  
2 teaspoons vanilla extract
​Instructions for Cake Batter:
  1. Preheat oven to 350°. You need 2 (9-inch) round cake pans.  Grease the pans, then line with baking parchment paper.  It helps to grease the parchment paper too. 
  2. In a mixing bowl, cream softened butter and sugar until l fluffy.
  3. One at a time, add the three eggs.  Make sure you mix well after adding each one.
  4. Then add vanilla and mix it in.
  5. In a separate bowl, stir the baking powder, salt, and flour together.  Spoon this mixture into your cake batter a little at a time, mixing a bit each time.
  6. .With a spatula, scrape the batter into the cake pans.
  7. Bake at 350° for 25 - 30 minutes or until a toothpick or knife is clean when gently inserted.  See my tip on getting cakes done, without over baking.  
  8. Remove pans from oven and set on a rack to cool COMPLETELY - about 15 minutes.  Then gently remove from pan and take off parchment paper.  Let cool a bit more on separate plates. 
Instructions for Frosting:
  1. Mix together the mascarpone and cream cheese until blended.
  2. Add in the confectioner’s sugar - a bit at a time and mix until it’s smooth.
  3. In separate bowl, mix the cream and vanilla - mix it to the stiff peaks stage. Then fold in the whipped cream and mix on low just a bit. 
Putting It All Together
  1. Now comes the fun part:  Cut the cooled cakes in half, horizontally.  To do this you will need either a large knife or dental floss!!  My Aunt Bessie always used dental floss to push through the layer. Depending on the type of cake, it can be successful!  Quite honestly, it’s not that important to have 4 layers instead of two; it’s kind of a cake ego thing. If you just use the 2 layers, it will still be good.
  2. Starting with the bottom layer, put it on a plate, cut-side up (if you sliced horizontally).  Spread some of the berry filling onto it.  Then carefully put a semi-thick frosting coating on top of the berries - just take your spoon or spatula and push it around.
  3. Carefully add the next layer, pressing it down carefully.  Repeat with berry filling, then frosting.  Repeat with each layer until you reach the top layer.
  4. For top layer, put the uncut, smooth side facing up.  Then frost the sides and top of the cake.  Decorate the top of the cake with fresh blueberries and strawberries (not the jam mix).