THE CHANTILLY CAKE WITH CREAM AND WHIPPED CREAM is a sumptuous dessert full of cream and whipped cream that coat a sponge cake
scented with vanilla and is, needless to say, very delicious!
It is a cake that clearly requires time because there are some more preparations than a simple yogurt plumcake!
It is a dessert that keeps for no more than 2/3 days given the amount of cream and whipped cream, but I assure you it will be gone quickly…
We can prepare the sponge cake in advance, store it in the freezer, and use it at the appropriate time.
The CHANTILLY CREAM is very old, and we find many names associated with its invention, but it is universally attributed to François Vatel in 1631, but it is with Antonin Carême at the beginning of the 20th century that it officially becomes a pastry accompaniment cream for cream puffs and tarts of shortcrust pastry, for example.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a channel of recipes, open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
- Difficulty: Very Easy
- Cost: Expensive
- Preparation time: 1 Hour 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for CHANTILLY CAKE THE SPONGE CAKE
- 5 eggs
- 2/3 cup all-purpose flour
- 2/3 cup potato starch
- 3/4 cup sugar
- 1 pod vanilla
- 2 cups whipping cream
- 1/3 cup powdered sugar
- 1/2 pod vanilla
- 1 3/4 cups milk (for me whole)
- 4 egg yolks
- 1/2 cup whipping cream
- 3/4 cup sugar
- 5 tbsp cornstarch
- 3 cups whipping cream
- 1/3 cup powdered sugar
- 1/3 cup water
- 1/3 cup sugar
- 1 tbsp maraschino
Tools for CHANTILLY CAKE Recipe with Cream and Whipped Cream
8 inch mold
- Molds
- Stand Mixers
- Salad 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 the eggs, sugar, and vanilla in the stand mixer bowl and whip for about 15 minutes.
The mixture will become very soft and light.
I add the dry ingredients, then sifted flour and starch together, and with a hand whisk, I gently incorporate the ingredients with upward movements.
I then pour the mixture into the buttered and floured mold, leveling it and baking for about 30/35 minutes at 350°F (or depending on the characteristics of your home oven).
Once cooked, I let it cool, then remove from the mold and let the sponge cake base of the chantilly cake cool, preferably on a cooling rack.
AT THE SAME TIME, I PREPARE THE PASTRY CREAM, SO…
In a saucepan, I pour the liquids, cream, and milk, also adding the split vanilla pod and let it almost reach a boil.
I mix the yolks with the sugar, add the cornstarch, and then always stirring, add the hot cream and milk mixture.
Slowly and on a very low flame, I thicken the cream, stirring all the time.
Cover with film in contact with the surface and let the pastry cream for the Chantilly cake cool.
Now I whip 500 grams of cream adding the powdered sugar and vanilla seeds: the result should be a fairly stiff mixture that I then place in the piping bag (leave the nozzle choice to your creativity).
FOR THE FINAL DECORATION I whip 700 grams of cream with the powdered sugar, placing this cream in another piping bag ready for use.
FOR THE SOAKING, in a saucepan, I put the water, sugar, and liqueur, and leave it on low heat until the sugar is completely dissolved. Then let it warm 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 base on the serving plate.
With a brush, I soak it with the cold syrup of water, sugar, and liqueur.
I fill it with half of the chantilly cream, then place the second layer and cover with the remaining white sweet cream, laying the third and final sponge cake layer on top.
Level everything well and cover the whole cake and edges with whipped cream, trying to level it as best as we can.
I place the pastry cream in the piping bag and create stripes of cream puffs spaced a little apart.
I fill the remaining spaces with whipped cream and also decorate the entire circumference of the chantilly cake, then place the stuffed and garnished dessert in the refrigerator until it’s time to enjoy.
Here we are finally ready to taste this very scenic, fluffy, and delicious dessert!
Enjoy your meal! Annalisa
STILL ON THE SUBJECT OF DECORATED CAKES AND SOAKS, I LEAVE YOU THIS
→ https://blog.giallozafferano.it/asilannablu/le-bagne-per-dolci/
Start browsing my blog and read the LIST OF ALL THE RECIPES!
