Berry Chantilly Cake: Fluffy Cake Layers filled with Juicy Berry Compote
"This golden berry Chantilly cake is made with Domino® Golden Sugar, fluffy mascarpone cream cheese frosting and mixed berry filling!..."
INGREDIENTS
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2 cups fresh or frozen mixed berries (raspberries, blackberries, blueberries etc.) (288 grams)
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½ cup Domino® Golden Sugar (100 grams)
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1 Tbsp water (15 grams)
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1 Tbsp cornstarch (8 grams)
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1 Tbsp fresh lemon juice (12 grams)
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2 tsp lemon zest (6 grams)
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3 cups cake flour (360 grams)
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3 cups Domino® Golden Sugar (600 grams)
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2 1/2 tsp baking powder (10 grams)
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1 tsp salt (6 grams)
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1 cup unsalted butter, room temperature (226 grams) - 2 sticks
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1 cup pasteurized egg whites from a carton (or about 7 egg whites) (235 grams)
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1 1/2 cups full-fat sour cream, room temperature (382 grams)
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1/8 cup vegetable oil (28 grams)
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1 tsp vanilla extract (4 grams)
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7 large egg whites, room temperature (235 grams)
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2 cups Domino® Golden Sugar (400 grams)
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1 1/2 cups unsalted butter, room temperature (339 grams)
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1/2 cup mascarpone cheese, room temperature (112 grams)
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1/2 cup cream cheese, room temperature (74 grams)
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1/4 tsp salt (1 gram)
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2 tsp vanilla extract (8 grams)
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1-2 cups fresh berries
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mint springs
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edible flowers
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