Blueberry and Almond Chantilly Cake Recipe
Prep Time:
2 hours, 30 minutes
Cook Time:
30 minutes
Servings:
16 servings
Ingredients
  • 4 large egg whites, room temperature
  • ¼ + ¾ cup whole milk, room temperature, divided
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 3 cups sifted cake flour
  • 1 ½ cups granulated sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 6 ounces unsalted butter, softened
  • 1 ½ cups fresh blueberries, plus additional for garnish
  • 1 cup blueberry preserves
  • ¼ cup sliced or slivered almonds, for garnish
  • ½ cup granulated sugar
  • ½ cup water
  • 1 tablespoon almond extract
  • 16 ounces mascarpone cheese, chilled
  • 3 cups heavy whipping cream, chilled
  • 1 ½ cups confectioners' sugar
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
Directions
  1. For the cake, preheat the oven to 350 F.
  2. Grease and line 2 9-inch round cake pans with parchment paper.
  3. In a medium bowl, whisk together the egg whites, ¼ cup milk, vanilla extract, and almond extract.
  4. In a large mixer bowl, combine the flour, sugar, baking powder, and sea salt on low speed.
  5. Add the butter and remaining milk and mix on low speed until combined.
  6. Mix the batter on medium-high speed for 1 minute, scraping down the sides of the bowl once.
  7. Add the egg white mixture in 3 batches, beating for about 30 seconds after each addition.
  8. Divide the batter evenly between the prepared pans and smooth the tops.
  9. Bake for 25–30 minutes, or until a tester inserted in the center comes out clean.
  10. Cool the cakes on a rack for 30 minutes.
  11. Loosen the cake edges with a small metal spatula or thin knife and invert onto racks to completely cool.
  12. While the cakes are baking, prepare the almond simple syrup by combining the sugar and water in a small, heavy saucepan.
  13. Bring the mixture to a boil, stirring occasionally, until the sugar is dissolved completely.
  14. Turn off the heat, stir in the almond extract, and set aside to cool.
  15. For the Chantilly cream, chill a large mixer bowl and hand mixer beaters or a stand mixer whisk attachment.
  16. Add the mascarpone to the chilled bowl and beat on medium-low speed.
  17. Slowly add the heavy cream, about ½ cup at a time, fully incorporating after each addition.
  18. Beat the mixture until soft peaks form.
  19. Add the confectioners' sugar and extracts.
  20. Beat on low speed until the sugar is incorporated, then increase the speed to high and beat until stiff peaks form. Chill until ready to use.
  21. Slice both cakes horizontally to create 4 layers.
  22. Place one of the bottom layers on a cake circle or platter.
  23. Brush the layer with some of the almond simple syrup to barely moisten the whole surface.
  24. Spread on a thin layer of blueberry preserves.
  25. Add a thin layer of the Chantilly cream.
  26. Sprinkle on about ⅓ cup blueberries.
  27. Place the next cake layer cut-side up on top of the blueberries. Repeat the process with the remaining layers, finishing with the second cake bottom on top.
  28. Brush the top layer with the almond simple syrup.
  29. Spread the remaining Chantilly cream over the cake, decorating as desired.
  30. Garnish the cake using additional fresh blueberries and sliced almonds.
  31. Chill the cake for at least 30 minutes before slicing.