{"id":6868,"date":"2021-09-15T09:00:00","date_gmt":"2021-09-15T14:00:00","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=6868"},"modified":"2026-09-06T06:45:38","modified_gmt":"2026-09-06T11:45:38","slug":"red-fruits-layer-cake-chiffon-cake-with-olive-oil-and-mascarpone-cream","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/red-fruits-layer-cake-chiffon-cake-with-olive-oil-and-mascarpone-cream\/","title":{"rendered":"Red fruits Layer Cake (Chiffon cake with olive oil and mascarpone cream)"},"content":{"rendered":"\n

Piece of life<\/h2>\n\n\n\n

We celebrated some days ago the 6 years of our Cocotte (don’t tell me that time flies, I am totally aware of it). Last year, she asked me for a fraisier (strawberry cake), but this year she gave me more freedom by simply demanding a cake full of fruits. And I was waiting for a while to try a layer cake… So, it was decided: a red fruits layer cake for my Cocotte. I will tell you right now: she loved it (proud mama)!<\/p>\n\n\n\n

About the Layer Cake<\/h2>\n\n\n\n

I have eaten some layer cakes. I must say they are quite trendy in North America. But to be honest, most of those I ate were stuffed with sugar and heavy cream. And, really, that is not my thing…<\/p>\n\n\n\n

But what a layer cake is?<\/h3>\n\n\n\n

A layer cake is simply a cake with layers and between each layer a filling [cream, ganache, fruits, for example]. The cake can then be covered with cream or sugar paste, and decorated.<\/p>\n\n\n\n

The layer cake can be prepared with different types of dough: g\u00e9noise, sponge cake, molly cake, angel cake, chiffon cake\u2026 There are plenty of possibilities. The dough texture [and therefore the cake] will be different within the chosen option.<\/p>\n\n\n\n

\"\"
Layer Cake<\/figcaption><\/figure><\/div>\n\n\n\n

The Chiffon Cake<\/h3>\n\n\n\n

This is the first time that I go for this kind of cake, so I snooped a little around to decide which dough to use. I took the decision on the chiffon cake, mainly because it is prepared with vegetable oil (and not butter) that usually gives a lot of smoothness. I followed the recipe and tips from Val\u00e9rie, from “C’est ma fourn\u00e9e” blog. For my version, I’ve used olive oil and for the liquid, a blend of milk and lemon juice. This recipe is extremely simple and the result is perfect. I would not change anything.<\/p>\n\n\n\n

The main element to be successful with your chiffon cake: do not grease your mold! It is due to the adherence to the walls that the dough will rise, otherwise, it will collapse. When the dough is baked, let it cool down in the mold, upside down, on a grid. The demolding is easily done by running a thin blade along the mold walls.<\/p>\n\n\n\n

FYI: there are special molds for this kind of cake, with a chimney in the middle and supports that allow the mold to be turned when it is taken out of the oven. I don’t have one of those, so I bake the dough in an adjustable circle mold (attention, you need height room, it will quite rise when baking).<\/p>\n\n\n\n

The Cream<\/h3>\n\n\n\n

For a fruit summer cake (and due to taste preference) I chose a light and airy cream. Naturally, I turned to a mascarpone whipped cream (a whipped cream by itself is not steady enough for this kind of cake).<\/p>\n\n\n\n

The fruits<\/h3>\n\n\n\n

I chose seasonal fruits: strawberries, raspberries and blueberries. Of course, it is your choice, and they can be adapted to one’s taste and to seasonal options.<\/p>\n\n\n

<\/div>
\n
\"Layer<\/div>\n<\/div>\n
\n\t

Red Fruits Layer cake<\/h2>\n
It is like a cuddle in the mouth… a smooth dough with a delicate taste of lemon and olive oil, a light cream and fresh fruits. The recipe is easy and the result is divine.<\/span><\/div>\n
<\/div>\n\n
<\/div>\n\t