Chantilly Cake (Gluten-Free)

As you dive into the world of gluten-free desserts, you'll discover the delightful Chantilly cake that seamlessly combines the elegance of a classic French cake with your dietary needs.

This cake will tantalize your taste buds with its layers of light, airy sponge cake made with gluten-free flour alternatives, such as almond flour or rice flour.

You'll find that the cake layers are generously filled and frosted with a luscious Chantilly cream, a sweetened whipped cream flavored with vanilla that perfectly complements the delicate cake.

 Ingredients:

Vanilla cake
2 cups gluten-free all-purpose flour (I used chickpea flour)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk

Filling:
½ cup raspberry jam
2 cups strawberries
¼ cup raspberries
½ cup blueberries
Juice from half a lemon

Frosting

1 block (8 ounces) of room-temperature cream cheese.
1 cup heavy whipping cream (240mL)
1 ½ cups powdered sugar, sifted (180g)

Prep Time: 30 minutes

Cooking Time: 25 minutes

Chilling Time: At least 2 hours

Instructions:

1. Preheat your oven to 350°F (180°C).
2. Grease and line two 8-inch round cake pans with parchment paper.
3. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
4. In another mixing bowl, cream the butter and sugar until light and well combined.
5. Add the eggs and vanilla and beat well until fully incorporated. Finally, add buttermilk and stir in.
6. Gradually add the wet ingredients to the dry ingredients, and fold in until just combined.
7. Divide the batter evenly among the prepared cake pans.
8. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. While the cakes are baking, prepare the frosting:
11. In the bowl of a stand mixer whip the heavy whipping cream until stiff peaks form. Set aside. 
12. In the bowl of a stand mixer, beat the room temperature cream cheese and sifted powdered sugar until smooth and creamy and mix until well combined. For about 5 minutes to medium to high speed until it reaches a firm consistency. You can add more powdered sugar to make it more firm. Or even add 100 grams of softened butter and beat for 5 minutes. 
13. Gently fold the whipped cream cheese mixture into the whipped cream until smooth and creamy. Set aside.

Assembly:

1. Place one of the cooled vanilla cakes on a serving plate or cake stand.
2. Spread a layer of raspberry jam on top of the cake.
3. Add a dollop of the prepared frosting on top of the jam.
4. Place sliced berries on top of the frosting and squeeze the juice from half a lemon over the berries.
5. Carefully place the second vanilla cake on top of the frosting layer.
6. Frost the top and sides of the cake with the remaining frosting, creating a smooth and even layer.
7. Decorate the top of the cake with additional berries and more frosting or other decorations if desired such as mint leaves.
8. Chill the cake in the refrigerator for at least two hours before serving to allow the flavors to meld together.

Notes:

• Ensure the cream cheese is at room temperature for the frosting to achieve a smooth and creamy texture.
• Ensure all ingredients are at room temperature for best results.
• Use fresh berries for the best flavor and appearance.
• Allow the cake to cool completely before frosting to prevent the frosting from melting.
• When measuring the gluten-free all-purpose flour, spoon it into the measuring cup and level it off with a straight edge to avoid packing too much flour into the cup.
• To ensure a light and fluffy cake, do not overmix the batter once the wet and dry ingredients are combined.
• If you prefer a sweeter filling, you can add a bit of powdered sugar to the raspberry jam before spreading it on the cake.
• For a burst of citrus flavor, consider adding some lemon zest to the cake batter or frosting.
• To make the frosting even more luxurious, you can add a splash of vanilla extract or a hint of almond extract for additional flavor.
• If you want to enhance the presentation, consider piping a decorative border around the top and bottom edges of the cake using a piping bag and a decorative tip.
• Before serving, allow the cake to sit at room temperature for about 20-30 minutes to soften slightly for better texture and flavor.
• To store any leftover cake, cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. Bring it to room temperature before serving for the best taste and texture.

Tips to Make the Cake More Moist:

1. Add Sour Cream or Yogurt: Incorporating sour cream or yogurt into the batter can add moisture to the cake. These dairy products also contribute to a tender crumb texture.
   
2. Use Buttermilk: Buttermilk is acidic and helps to tenderize the gluten in the flour, resulting in a moist cake. It also reacts with baking soda to provide leavening and a soft texture.
   
3. Add Fruit Puree: Adding fruit puree like applesauce, mashed bananas, or pureed berries can increase moisture content in the cake while adding natural sweetness and flavor.
   
4. Include Vegetable Oil: Using vegetable oil instead of butter in the cake batter can help retain moisture since oil is a liquid fat that keeps cakes moist for longer periods.
   
5. Avoid Overbaking: Be cautious not to overbake the cake, as it can result in a dry texture. Use a toothpick or cake tester to check for doneness - it should come out with a few moist crumbs attached, but not wet.
   
6. Brush with Simple Syrup: After baking and cooling the cake layers, brushing them with a simple syrup made of equal parts sugar and water can add extra moisture and flavor.
   
7. Cover While Cooling: To trap moisture in the cake as it cools, cover it with a clean kitchen towel or plastic wrap while it's still slightly warm.

FAQs:

1. Is it possible to make this cake ahead of time and store it in the refrigerator?
   
   • Yes, you can make this cake ahead of time and store it in the refrigerator. It's actually recommended to chill the cake in the refrigerator for at least two hours before serving to allow the flavors to meld together.
2. How long will the cake stay fresh if stored in the refrigerator?
   
   • The cake will stay fresh for about 3-4 days when stored in the refrigerator, covered to prevent drying out.

3. Can I freeze the cake for later consumption?
   
   • Yes, you can freeze the cake for later consumption. Wrap it tightly in plastic wrap and store it in an airtight container before freezing. Thaw in the refrigerator before serving.

4. Is it necessary to use buttermilk in the cake batter, or are there any suitable substitutes?
   
   • Buttermilk adds a nice tang and tenderness to the cake. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.

5. How can I adjust the sweetness of the cream cheese frosting to suit my preference?
   
   • You can adjust the sweetness of the cream cheese frosting by adding more or less powdered sugar to suit your taste. Taste as you go and adjust accordingly.

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