Red Fruits Layer cake
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.
Portions 10
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Équipements
Ingredients
Chiffon cake
- 140 g flour
- 5 g baking powder
- 80 + 30 g powdered sugar
- 3 eggs (whites and yolks separated)
- 45 g olive oil
- 60 g milk
- 10 g lemon juice (around 1 tbsp)
- 1 zest of lemon
- 1 pinch salt
Crème chantilly mascarpone
- 450 g whipped cream 35 %
- 225 g mascarpone
- 50 g icing sugar
Fruits
- 400 g red fruits (strawberries, raspberries, blueberries...)
Instructions
Chiffon cake
- Preheat the oven to 160°C (350°F).
- In a bowl, mix the flour, the baking powder, the first part of the sugar (80g), the lemon zest and the salt pinch.
- In another bowl, mix the egg yolks, the olive oil, the milk and lemon juice.
- Pour the dry ingredients (your flour mixture) over the liquid ingredients (your egg yolk mixture). Mix to obtain a homogeneous mixture, without insisting.
- Place the egg whites in a bowl. Whisk them. When they start to get foamy, gradually add the rest of the sugar (30g). Continue to whisk until the whites are firm but supple (i.e. not too firm). Stop whisking as soon as you have the famous stiff peaks.
- Softly add the whisked whites to the dough.
- Pour the mixture into a ungreased mold (without paper around the edges), and bake for about 45 minutes (or until the dough is cooked).
- Once the dough is cooked, let it cool down in its mold, upside down, on a grid. Then, gently remove it from the mold by running a spatula (or a knife) around the edges.
Mascarpone Whipped Cream
- In a large salad bowl (preferably cold. You can put it in the freezer for about 30 minutes. This will help the whipped cream to stiff faster), pour in the cream, the mascarpone and the powdered sugar. Whisk until you get a well firmed whipped cream.
- Set aside in the refrigerator.
Fruits
- Wash and cut your fruits into small pieces. Keep some for the top decoration (if you want).
Assembling
- Once the dough is cooled down, divide it into 3 parts (trying to have equal thicknesses).
- Start the assembly with a dough layer. Cover it with the mascarpone whipped cream, and sprinkle with the fresh fruits. Cover it with a second dough layer, add mascarpone whipped cream and fresh fruits. Place the last dough layer on top.
- Take the rest of the whipped cream and place it on the top and all around the cake. With the aid of a spatula, spread the whipped cream in a thin layer over the entire surface. Remove the excessive cream, which you can use for decorations.Finish with a few berries on top for decoration.