Mixed-Berry Chiffon Cake With Almond Cream Cheese Frosting
- Ready In:
- 7hrs 40mins
- Ingredients:
- 27
- Serves:
-
14
ingredients
-
Almond cream filling
- 1 cup half-and-half
- 1 vanilla bean, split lengthwise
- 1⁄3 cup sugar
- 1⁄4 cup all-purpose flour
- 2 large eggs
- 3 1⁄2 ounces almond paste, diced (scant 1/2 cup packed)
- 6 ounces good-quality white chocolate, finely chopped (such as Lindt or Baker's)
- 2 tablespoons unsalted butter
- 2⁄3 cup chilled heavy whipping cream
-
Cake
- 1 1⁄2 cups cake flour
- 1 1⁄4 cups sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup lukewarm water
- 1⁄2 cup vegetable oil
- 5 large eggs, separated
- 1 tablespoon vanilla extract
- 1⁄2 teaspoon almond extract
- 2 teaspoons grated lemon zest
- 1 cup raspberry preserves
-
Almond cream cheese frosting
- 2 (10 ounce) packages cream cheese, room temp
- 1⁄2 cup unsalted butter, room temp
- 1 1⁄2 cups powdered sugar
- 1 tablespoon vanilla extract
- 3⁄4 teaspoon almond extract
- assorted fresh berries (strawberries, raspberries, and blueberries(whatever you want)
- currant jelly, warmed (or other(raspberry would be good!)
directions
- For almond cream filling: Pour half and half into medium saucepan.
- Scrape in seeds from vanilla bean; add bean and bring cream to simmer.
- Remove from heat; cover and steep 15 minutes.
- Blend sugar and flour in medium bowl.
- Whisk in eggs, then warm half and half mixture; return to same pan.
- Add almond paste.
- Whisk over medium heat until almond paste dissolves and custard boils, about 10 minutes.
- Remove from heat.
- Add white chocolate and butter; whisk until melted and smooth.
- Press plastic wrap onto custard; chill 3 hours.
- Remove vanilla bean.
- Beat cream to peaks; fold into custard in 3 additions.
- Cover; chill at least 6 hours.
- (This part can be done 2 days in advance--keep chilled.) For cake: Preheat oven to 325°F.
- Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides.
- Sift flour, 3/4 cup sugar, baking powder, and salt into large bowl.
- Using electric mixer, beat 1/2 cup lukewarm water into dry ingredients; beat in oil, egg yolks, both extracts, and peel.
- Using clean dry beaters, beat whites in medium bowl until soft peaks form.
- Gradually add remaining 1/2 cup sugar, beating until stiff but not dry.
- Fold whites into batter in 3 additions.
- Measure 4 2/3 cups batter into 1 prepared pan and 3 1/3 cups batter into second pan.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake.
- Cool cakes in pans on racks 10 minutes.
- Cut around cakes and turn out onto racks; cool completely.
- Place thinner cake on 9-inch-diameter tart pan bottom.
- Spread with 1/2 cup preserves, leaving 1/2-inch plain border.
- Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly.
- Chill until filling is firm, about 15 minutes.
- Cut larger cake horizontally in half.
- Place 1 half, cut side down, atop chilled filling.
- Spread with 1/2 cup preserves, leaving 1/2-inch plain border.
- Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly.
- Top with remaining cake layer, cut side down.
- Cover cake and remaining filling; chill 3 hours.
-
For almond cream cheese frosting:
- Beat cream cheese, butter, sugar, and both extracts in large bowl to blend.
- Beat in 3/4 cup remaining filling.
- Spread 1 cup frosting thinly over sides and top of cake.
- Spread cake with remaining frosting, building high rim around top edge.
- (Can be made 1 day ahead. Cover with cake dome and chill.).
- Mound berries on top of cake.
- Brush top of berries with warm jelly to glaze.
- Serve immediately, or chill up to 6 hours.
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RECIPE SUBMITTED BY
spatchcock
United States
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