Summer is my favorite season, crazy I know! I love the long, hot days, the unexpected afternoon rain showers, and the abundance of fresh vegetables and fruit from the local farms. My favorite Savannah produce stand is Davis Produce. Their peaches…OMG! But for this cake, berries , I couldn’t resist the berries.
This cake combines my love of vanilla cake, mousse, and fruit. The perfect way to end a summer supper. Start with The Best Vanilla Cake and bring it together with the mascarpone mousse, faux swiss meringue buttercream, and of course, berries. This is a take on the classic wedding cake and brings the flavors and lightness to the forefront. Enjoy!
Mascarpone Mousse
Description
A delightful and delicious mousse that makes a wonderful cake filling. Mascarpone mousse is the perfect accompaniment to chocolate cake or vanilla cake. Fold in some fresh fruit and oh my, is it good! This is the filling we use in our Chantilly Cake and Minette’s Chocolate Strawberry Surprise Cake.
Ingredients
Instructions
- In the bowl of a stand mixer, add the heavy cream, powdered sugar, and vanilla. Use the whisk attachment and whisk on high until soft peaks form.
- Add the mascarpone cheese to the cream mixture and whisk on medium until stiff peaks form.
- Cover bowl with plastic wrap and refrigerate until needed.
Notes
- Make sure to use HEAVY cream (whipping cream…no substitutions.)
- Before mixing, refrigerate your mixing bowl and whisk for best results.
- Mascarpone cheese can be found in the “fancy” cheese department at most grocery stores. Belgioioso brand is my absolute favorite and the only brand of mascarpone cheese I recommend for this recipe.
- Cakes filled with mascarpone mousse must be kept refrigerated.
Chantilly Cake Instructions
Instructions
- Make the Vanilla cake layers. Let the cake layers cool completely before filling. You will need three cake layers for this cake.
- Make the Mascarpone mousse. Place in refrigerator to chill.
- Make the Faux Swiss meringue buttercream and set aside.
- Place a cooled cake layer onto a cardboard cake round.
- Spread a thin layer of mascarpone mousse onto the cake layer. Place berries on top of the mousse. Cover the berries with a generous amount of mascarpone mousse.
- Add the second cake layer. Repeat step 5. Add the third cake layer.
- If you have mascarpone mousse leftover, cover the top of the cake with it. If not, proceed with the buttercream.
- Frost the sides of the cake with Faux Swiss Meringue Buttercream.
- Decorate the top of the cake with fresh berries. Fresh mint makes a nice addition too.
- Keep Chantilly cake refrigerated until ready to serve. Return unused portion of cake to the refrigerator. Keep refrigerated.
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