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 CourseDessert  CuisineAmerican  Prep Time20minutes minutes  Cook Time40minutes minutes  Resting Time and Refrigerating Time4hours hours  Total Time5hours hours  Servings1 (9-inch) cake  Calories12123kcal  AuthorJohn Kanell Equipment Ingredients For the Vanilla Cake: For the Berry Filling For the Chantilly Cream: Instructions For the Cake: For the Berry Filling: For the Chantilly Cream: For Assembly: Notes Add almond extract: You can add up to ½ teaspoon of almond extract to both the cake and Chantilly cream. Measure the flour correctly: Adding too much flour to the recipe will make the Chantilly cake dense and dry. The best way to measure flour is by using a scale. If you don’t have a scale, fluff your flour before sprinkling it into your measuring cup, and then use a knife to level it off. Don’t try to shorten the time it takes to cream the butter and sugar. The mixture is fully creamed when the color lightens, and the texture is fluffy. If the mixture looks like wet sand, it is not ready. When fully creamed, air is being incorporated and that helps make the cake light and fluffy.

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Consectetur adipisicing elit. Soluta, impedit, saepe. Unde minima distinctio officiis amet temporibus, consequuntur dolorem dicta…