165 grams Drizzle
30 grams Sizzle
2 tsp vanilla extract
3/4 tsp almond extract
310 grams whole milk
215 grams granulated sugar (1st Sugar!)
265 grams all purpose flour
35 grams cornstarch
1 tbsp baking powder
2 1/2 tsp Diamond Crystal kosher salt
150 grams egg whites
90 grams granulated sugar (2nd Sugar!)
Sizzle Chantilly Cream
226 grams cream cheese
454 grams mascarpone
230 grams granulated sugar
2 tsp kosher salt (1 tsp if using Morton's!)
900 grams heavy whipping cream
90-120 grams Sizzle
1 lb berries of choice (plus more for decorating - save the prettiest for that!)
Active Time: 45 minutes
Full Time: 2 hours
Preheat your oven to 335F and line 3-8" cake pans with parchment paper.
In a medium bowl, whisk together the 1st sugar amount with the flour, cornstarch, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, begin to whip your egg whites on a medium speed until they start to become foamy. At this point, slowly sprinkle in the 2nd amount of sugar.
Keep an eye on the egg whites as they whip, once you start to see visible trace lines of the tines of the whisk in the meringue—it's time to whisk the wet and dry ingredients.
Add the milk mixture into your dry ingredients, whisking to combine. Set aside until the meringue reaches stiff peaks. You want to do this as close to the meringue being ready as possible to avoid the starches absorbing too much of the liquid in the batter! It'll make folding in the egg white much easier and give the cake a fluffier rise!
Once the meringue is at stiff peaks, fold it into the batter 1/3 at a time, being careful not to over mix.
Weigh out 400 grams of cake batter into each cake tin.
Bake for 26-30 minutes (it'll depend on your oven but you'll know when the cake is done when a toothpick inserted in the center comes out with a few crumbs and the edges start to pull from the pan. Or when the internal temperature reads 205F.)
Allow the cakes to cool for about 20 minutes before removing from the pan.
Chill the cake layers in the fridge while you prep the berries and chantilly.
For the chantilly, begin by creaming together the cream cheese, mascarpone, salt, and sugar until nice and fluffy—about 5-7 minutes.
Scrape down the sides of the bowl.
Switch to a whisk attachment and on a low speed stream in the heavy cream and Sizzle.
Whip on low at first to incorporate the cream cheese mixture into the heavy cream before kicking it up to medium speed and whipping until medium/ stiff peaks form. Sometimes the mixer doesn't catch all the cream and the bottom is more soft—whisk by hand to incorporate if so.
To assemble - dice your berries up into equal pieces while the cream is whipping. Taste them! If already nice and sweet, leave them as is! If they're a little too tart, toss them in a sprinkling of sugar and allow that to draw out the flavor.
Take your first chilled cake layer and smooth some of the chantilly over it, layer some of the berries over that and cover with another thin layer of chantilly.
Place the next layer of cake on top and repeat adding a thin layer of cream, berries, and more cream to lock it all in.
Add the third layer of cake and give it a crumb coat with the chantilly. Stick it in the fridge for 10 minutes to firm it up a bit before decorating!
Decorate the cake however you'd like and don't forget to add more berries on top!
Chill until you're ready to serve! The cake is best straight from the fridge.