Mixed-Berry Chiffon Cake With Almond Cream Cheese Frosting

READY IN: 7hrs 40mins




  • 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.