Mayor Straz chose Briar Qualizza for second place in our Gluten Free Baking Contest for her Chantilly Cake.
Ingredients:
Vanilla Cake:
13 oz GF baking flour (I used Bob’s Red Mill)
13 oz granulated sugar
3 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄2 teaspoon salt
8 oz. unsalted butter (softened)
2 teaspoon vanilla extract
1 teaspoon almond extract
10 oz whole milk
3 oz baking olive oil
3 large egg (room temperature)
Chantilly Cream:
16 oz cream cheese (softened)
8 oz unsalted butter (softened)
8 oz mascarpone cheese (softened)
22 oz powdered sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
16 oz heavy whipping cream
Berry Filling:
2 c fresh or frozen berries
2.5 oz sugar
1 oz water
1 oz cornstarch
2 teaspoons lemon juice
Decoration:
2 cups fresh berries
Method:
Vanilla Cake:
1. Heat oven to 350 degrees F / 177 degrees C
2. Place 4oz of milk and oil in a separate bowl or cup and set aside
3. Combine remaining milk, vanilla extract, almond extract, and room temp eggs in a
separate measuring cup and set aside
4. Measure out dry ingredients (flour, sugar, baking powder, baking soda, and salt) and
place them into a stand mixer bowl
5. Attach the paddle or whisk attachment and turn on the slowest speed (1 on KitchenAid).
Slowly add chunks of your softened butter until it is all added. Let mix until batter
resembles coarse sand.
6. Add milk/oil mixture into the dry ingredients and mix on medium speed (4 on KitchenAid).
And mix for 2 full minutes.
7. Add in 1⁄3 of the milk/egg mixture. Repeat 2 more times until the batter is just combined.
Scrape the bowl while adding mixture.
8. Divide batter into cake pans and bake for 25-35 minutes or until a toothpick comes from
the center of the cake cleanly.
9. Prepare berry filling while cakes are baking (directions below)
10. Remove cakes from the oven and tap it lightly on the countertop to remove air and keep
them from shrinking unevenly.
11. Place cakes in pans on a cooling rack. Let cool for 20 minutes. Then flip them out onto a
cooling rack
12. Allow cakes to cool completely before decorating.
Chantilly Cream:
1. Cream together the softened butter, cream cheese, and mascarpone cheese together
until smooth.
2. Add in the powdered sugar and continue creaming until combined.
3. Whip the whipped cream to soft peaks. Add in the vanilla and almond extracts. Peaks
should be firm, but not curdled.
4. Fold your cream cheese mixture and whipped cream together to make your frosting.
Berry Cake Filling:
1. Place the berries in a medium saucepan with the sugar and bring it to a simmer over
medium heat.
2. Combine the cornstarch with the cold water to make a slurry. Pour the slurry into the
bubbling berries. Add in the lemon juice.
3. Cook for a few minutes until the mixture is thick (1-2 minutes). Remove the berries from
the heat. Cool berry filling before using.
Assembly:
1. Smear a small amount of frosting in the center of your serving platter to hold the cake in
place.
2. Place your first section of cake on a serving platter.
3. Depending on how many cake layers you have, spread 1⁄2 - 1⁄3 of berry mixture onto the
cake.
4. Spread a layer of frosting on top of berry filling.
5. Apply your next section of cake.
6. Repeat steps 3-5 for your remaining sections of cake.
7. Once complete. Frost cake as desired. Decorate with fresh berries if desired.
