THE CHANTILLY CAKE WITH CREAM AND WHIPPED CREAM is a sumptuous dessert full of cream and whipped cream covering a sponge cake scented with vanilla and is, needless to say, very delicious!
It is a cake that clearly requires time because there are more steps compared to a simple yogurt plumcake!
It is a dessert that keeps no more than 2/3 days given the amount of cream and whipped cream, but I assure you it will finish quickly…
We can prepare the sponge cake in advance, store it in the freezer, and then use it when needed.
The CHANTILLY CREAM is very old, and many names are linked to its invention, but it is universally attributed to François Vatel in 1631, but it was with Antonin Carême at the beginning of the 20th century that it officially became an accompaniment cream in pastries for cream puffs and tartlets made from shortcrust pastry, for example.
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I have opened a channel of recipes open to everyone and free on WhatsApp no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Very easy
- Cost: Expensive
- Preparation time: 1 Hour 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
CHANTILLY CAKE INGREDIENTS SPONGE CAKE
- 5 eggs
- 75 g all-purpose flour
- 75 g potato starch
- 150 g sugar
- 1 bean vanilla
- 500 g whipping cream
- 50 g powdered sugar
- 1/2 bean vanilla
- 400 ml milk (whole for me)
- 4 egg yolks
- 100 g whipping cream
- 150 g sugar
- 45 g cornstarch
- 700 g whipping cream
- 70 g powdered sugar
- 80 ml water
- 80 g sugar
- 10 ml maraschino
CHANTILLY CAKE RECIPE TOOLS with cream and whipped cream
mold 8 inches
- Molds
- Stand mixers
- Mixing bowls
- Spatulas
- Piping bags
FOR THE PREPARATION OF THE CHANTILLY CAKE RECIPE with cream and whipped cream
The first thing to do is the sponge cake, so I put in the stand mixer’s bowl the eggs, sugar, and vanilla, and beat everything for about 15 minutes.
The mixture will become very fluffy and light.
I add the dry ingredients, flour and sifted potato starch together, and with a hand whisk, I gently fold in the ingredients with upward movements.
Then I pour the mixture into the buttered and floured mold, leveling it, and bake for about 30/35 minutes at 350°F or according to the characteristics of your home oven.
Once baked, I let it cool, then I turn out and unmold to cool the base of the Chantilly cake’s sponge cake, preferably on a wire rack for cakes.
AT THE SAME TIME, I PREPARE THE CUSTARD SO…
in a saucepan, I pour the liquids, cream and milk, adding the split vanilla bean, and let it almost boil,
I mix the yolks with the sugar, add the cornstarch, and then keep stirring while adding the hot cream and milk mixture.
Gradually and over very low heat, I thicken the cream, always stirring.
Cover with cling film in contact and let the custard for the Chantilly cake cool.
Now I whip 500 grams of cream adding the powdered sugar and the vanilla seeds: it should be a rather firm mixture that I then place in the piping bag (for the nozzle, I leave the choice to your creativity)
FOR THE FINAL DECORATION I whip 700 grams of cream with powdered sugar, placing this cream in a piping bag ready for use.
FOR THE SYRUP, in a small pot, I put water, sugar, and liqueur, and keep it over low heat until the sugar is perfectly dissolved, then let it cool to use on the sponge cake layers.
NOW I PROCEED TO MAKE THE CHANTILLY CAKE, so I cut the sponge cake into 3 parts and place the bottom on the serving plate.
Using a brush, I soak it with the cold syrup of water, sugar, and liqueur.
I fill it with half of the Chantilly cream, then position the second layer and cover with the remaining part of the sweet white cream, laying the third and final layer of sponge cake on top.
I level everything well and coat the entire cake and the edges with whipped cream, trying to level it to the best of my abilities.
I place the custard in the piping bag and create lines of cream puffs spaced a little apart from each other.
I fill the remaining spaces with whipped cream and decorate the entire circumference of the Chantilly cake, then place the filled and garnished dessert in the refrigerator until it’s time to serve.
We’re finally ready to taste this very picturesque, frothy, and delicious dessert!
Enjoy your meal! Annalisa
ALWAYS ON THE TOPIC OF CAKES DECORATIONS SYRUPS I LEAVE YOU THIS
→ https://blog.giallozafferano.it/asilannablu/le-bagne-per-dolci/
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