French Chantilly Cream Cake with Cherries

This French whipped cream is renowned for its subtle taste and airy consistency. It complements a wide range of treats, topping fruity pies, cakes, or cups of coffee. Widely known under its French name “crème Chantilly,” this delicate whipped mixture has become a classic in French gastronomy and pastry.

You’re sure to find it slathered on fresh berries or piped on crêpes; crème Chantilly has hit the sweet spot since Catherine de’ Medici introduced it to the French court in the 16th century. Or was it? Some say it was Vatel in the 17th century or the Prince of Condé in the 18th century in the town of Chantilly, France. No matter, Chantilly’s origins remain one of the greatest mysteries in culinary history – which adds to its appeal.

This delicate whipped cream originates from the town of Chantilly in Picardy in the late 17th century. The recipe of the authentic vanilla cream was created by the French Chef Vatel, who elaborated it for one of the banquets paying tribute to Louis XIV at the Château de Chantilly (Chantilly Castle) in the Picardy region of France.

This airy cream emulsion recipe had remained secret for years.

The ingredients are, in fact, simple: icing sugar, whole fresh cream, and a pod of vanilla.

This French whipped cream is renowned for its subtle taste and airy consistency. It complements a wide range of treats, topping fruity pies, cakes, or cups of coffee.

One thing is sure: not all whipped cream can claim the Chantilly name. To be a bonafide Chantilly Cream, the calorie-laden swirls must use a cream containing at least 35 percent fat, vanilla, and confectioners’ sugar for that light, smooth finish.

FOR the CAKE, GATHER:

13 oz (368.54 g) bleached cake flour
13 oz (368.54 g) granulated sugar
3 tsp (14.79 g) baking powder
1/4 tsp (0.25 tsp) baking soda
1/2 tsp (0.5 tsp) salt
8 oz (226.8 g) butter unsalted
2 tsp (1 Tbsp) vanilla extract
1 tsp almond extract
10 oz (283.5 g) whole milk room temperature
3 oz (85.05 g) vegetable oil
3 large (3 large) eggs room temperature

Note: It’s VERY important that your cold ingredients are at room temperature.

Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
Place 4oz of the milk and oil in a separate bowl or cup and set aside
Combine remaining milk, vanilla extract, almond extract and room temp eggs in a separate measuring cup and set aside
Measure out dry ingredients (flour, sugar, baking powder, baking soda, and salt) and place them into the stand mixer bowl.
Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added.
Let mix until batter resembles coarse sand.
Add milk/oil mixture into the dry ingredients and mix on medium speed and mix for 2 full minutes. Do not skip this step or your cake will not rise.
Add in 1/3 of your milk/egg mixture. Repeat 2 more times until batter is just combined. Don’t forget to scrape your bowl.
Cakes are done when a toothpick inserted in the center comes out with a few crumbs.
Remove the cake pan from the oven and “tap” it lightly on the counter once to remove air from the cake and keep it from shrinking un-evenly.
Place cakes on a cooling rack and press down the dome immediately with an oven mitt covered hand. After cakes have cooled for 10 minutes or the pans are cool enough to touch, flip the cakes over and remove from the pans onto the cooling racks to cool completely. Wrap in plastic wrap and chill in the refrigerator.
Once the cakes are chilled in the refrigerator (about an hour for this size, longer for larger cakes), tort, fill and crumb coat all at once. If you do not plan on crumb coating the same day, you can leave the wrapped cakes on the countertop. Chilling can dry out your cakes before they are iced, so avoid keeping them in the refrigerator longer than necessary. Cakes can be frozen in freezer bags for later use as well.

FOR the CHANTILLY CREAM, GATHER:

16 oz cream cheese softened
8 oz unsalted butter softened
16 oz mascarpone cheese softened
22 oz powdered sugar sifted
1 tsp almond extract
1 tsp vanilla extract
8 oz heavy whipping cream
2 tsp meringue powder

Cream together the softened butter, cream cheese and mascarpone cheese together until smooth.
Add in the powdered sugar and continue creaming until combined
Whip the whipped cream to soft peaks. Add in the pudding mix to stabilize the whipped cream and whip until just combined. Add in the vanilla and almond extract. Peaks should be firm but not curdled. This happens quickly so watch your cream closely!
Fold your cream cheese mixture and whipped cream together to make your frosting.

FOR the CHERRIES, GATHER:

2 cups fresh or frozen cherries
2.5 oz sugar or no sugar alternative
1 oz water
1 oz cornstarch or arrowroot
1 tsp lemon zest
2 tsp lemon juice

Place the cherries in a medium saucepan with 2.5 oz of sugar and bring to a simmer.
Combine the cornstarch or arrowroot with the cold water to make a slurry. Pour the slurry into the bubbling cherries.
Cook a few minutes until the mixture is thick (1-2 minutes). Remove the cherries from the heat and stir in the zest of one lemon and your lemon juice.
Cool cherry filling before using.

NOTE:
I used two 8″x2″ round cake pans for this recipe

1. Make sure all your ingredients are room temperature before you start.
2. Use a scale to weigh your ingredients unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe.
3. Practice Mise en Place – a culinary term for “everything in it’s place”. Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. Chill your cakes before frosting and filling. This cake is also great for stacking.