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Mixed-Berry Chiffon Cake with Almond Cream Cheese Frosting Recipe

Mixed-Berry Chiffon Cake with Almond Cream Cheese Frosting Recipe

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Mixed-Berry Chiffon Cake with Almond Cream Cheese Frosting

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Ingredients

Count

Nutrition

968

Calories

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Ingredients:

Serving

1 cup half and half
1 vanilla bean , split lengthwise
1/3 cup sugar
1/4 cup all purpose flour
2 large eggs
1/2 7-oz roll almond paste (scant 1/2 cup packed), diced
6 oz good-quality white chocolate (such as lindt or baker's), finely chopped
2 tbsp (1/4 stick) unsalted butter
2/3 cup chilled heavy whipping cream
1 1/2 cups cake flour
1 1/4 cups sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup lukewarm water
1/2 cup vegetable oil
5 large eggs, separated
1 tbsp vanilla extract
1/2 tsp almond extract
2 tsp grated lemon peel
1 cup raspberry preserves
2 1/2 8- oz packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups powdered sugar
1 tbsp vanilla extract
3/4 tsp almond extract
assorted fresh berries (such as strawberries and blueberries)
currant jelly, warmed

Directions:

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. (Can be made 2 days ahead. 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	968.16 Kcal (4053 kJ)
Calories from fat	576.28 Kcal
		% Daily Value*
Total Fat	64.03g	99%
Cholesterol	197.75mg	66%
Sodium	645.07mg	27%
Potassium	1077.8mg	23%
Total Carbs	88.35g	29%
Sugars	56.83g	227%
Dietary Fiber	0.41g	2%
Protein	11.99g	24%
Vitamin C	0.7mg	1%
Vitamin A	0.2mg	7%
Iron	1.6mg	9%
Calcium	178.3mg	18%

Amount Per 100 g
Calories	391.06 Kcal (1637 kJ)
Calories from fat	232.77 Kcal
		% Daily Value*
Total Fat	25.86g	99%
Cholesterol	79.88mg	66%
Sodium	260.56mg	27%
Potassium	435.35mg	23%
Total Carbs	35.69g	29%
Sugars	22.96g	227%
Dietary Fiber	0.17g	2%
Protein	4.84g	24%
Vitamin C	0.3mg	1%
Vitamin A	0.1mg	7%
Iron	0.7mg	9%
Calcium	72mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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