Chantilly Cake Recipe: A Decadent Dessert for Special Occasions

Indulge in the luxurious Chantilly Cake, a stunning dessert layered with soft sponge, rich pastry cream, and luscious Chantilly cream. Perfect for celebrations, this recipe serves 10 and combines traditional techniques with elegant flavors. Let’s dive into the step-by-step process to create this masterpiece at home.

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Ingredients

For the Sponge Cake (Pan di Spagna)

Ingredient	Quantity
Eggs	270g
Potato starch (Fecola di patate)	75g
All-purpose flour (Farina 00)	75g
Sugar	150g
Fine salt	1 pinch
Vanilla bean	½ pod

For the Pastry Cream

Ingredient	Quantity
Whole milk	400g
Fresh liquid cream	100g
Egg yolks	70g
Sugar	150g
Cornstarch (Maizena)	45g
Vanilla bean	½ pod

For the Chantilly Cream

Ingredient	Quantity
Fresh liquid cream	500g
Vanilla bean	1 pod
Powdered sugar	60g

For Whipped Cream Decoration

Ingredient	Quantity
Fresh liquid cream	700g
Powdered sugar	70g

For the Syrup

Ingredient	Quantity
Water	100g
Sugar	100g
Maraschino liqueur	20g

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Nutritional Information (Per Serving)

Nutrient	Amount (Approx.)
Calories	450 kcal
Protein	6g
Carbohydrates	40g
Fats	28g
Saturated Fats	18g
Fiber	1g
Sugar	25g
Sodium	50mg

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Instructions

Step 1: Preparing the Sponge Cake (Pan di Spagna)

1. Whisk the Eggs:
   Place the eggs in the bowl of a stand mixer. Add a pinch of fine salt and scrape the seeds from half a vanilla bean pod into the eggs. Reserve the empty pod for later.
2. Incorporate Sugar:
   Begin whisking the eggs, gradually adding the sugar. Whisk at high speed for about 15-20 minutes until the mixture is light, fluffy, and pale yellow.
3. Sift Dry Ingredients:
   Place a fine mesh sieve over the bowl and sift in the all-purpose flour and potato starch.
4. Fold Gently:
   Using a spatula, fold the dry ingredients into the whipped eggs with gentle, upward motions to maintain the airiness. Be careful not to deflate the mixture.
5. Bake the Sponge:
   Grease and flour a 9-inch (22.5 cm) round cake pan. Pour the batter into the pan, leveling the surface.
   Bake in a preheated static oven at 175°C (347°F) for 30-35 minutes. Test doneness with a toothpick—if it comes out clean, the cake is ready.
6. Cool:
   Allow the sponge to cool slightly before removing it from the pan. Let it cool completely on a wire rack.

Step 2: Making the Pastry Cream

1. Heat Milk and Cream:
   In a saucepan, combine whole milk and fresh cream. Add the reserved vanilla pod and heat the mixture until it just begins to boil. Stir occasionally to prevent scorching.
2. Whisk Yolks and Sugar:
   In a separate bowl, whisk the egg yolks with sugar until pale and creamy. Sift in the cornstarch and mix until smooth.
3. Temper the Yolks:
   Once the milk mixture begins to boil, remove it from the heat. Gradually add a ladleful of hot milk to the yolk mixture, whisking constantly to temper the eggs.
4. Cook the Cream:
   Pour the tempered yolks back into the saucepan with the remaining milk. Cook over medium heat, stirring continuously until the cream thickens.
5. Cool the Cream:
   Remove the vanilla pod, transfer the pastry cream to a bowl, and cover with plastic wrap pressed against the surface to prevent a skin from forming. Chill for at least 1 hour.

Step 3: Preparing the Chantilly Cream

1. Whip Cream:
   In a chilled mixing bowl, combine 500g of fresh cream with powdered sugar and vanilla bean seeds. Whip until soft peaks form.
2. Transfer to Piping Bag:
   Spoon the whipped Chantilly cream into a piping bag fitted with a 12mm round tip.

Step 4: Making the Syrup

1. Combine Ingredients:
   In a small saucepan, mix water, sugar, and Maraschino liqueur.
2. Dissolve and Cool:
   Heat the mixture until the sugar dissolves completely. Remove from heat and let the syrup cool to room temperature.

Step 5: Assembling the Cake

1. Slice the Sponge:
   Trim the top of the sponge cake to level it, then slice it horizontally into three even layers using a serrated knife.
2. Layer and Soak:
   Place the bottom layer on a serving platter. Brush it generously with the syrup. Spread half the Chantilly cream evenly over the layer.
3. Repeat Layers:
   Add the second sponge layer, soak with syrup, and spread the remaining Chantilly cream. Top with the final sponge layer.
4. Decorate with Pastry Cream and Whipped Cream:
   Transfer the chilled pastry cream to a piping bag fitted with a 1cm round tip. Pipe alternating strips of pastry cream and whipped Chantilly cream over the top of the cake.
5. Finish the Sides:
   Use the remaining whipped cream to decorate the sides of the cake, creating swirls or smooth patterns.

Step 6: Chill and Serve

Refrigerate the assembled cake for at least 2 hours to set. Bring it out just before serving, and slice into portions to enjoy this delightful creation.

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Tips for Success

• Whipping Technique: Ensure the eggs are at room temperature for better volume during whipping.
• Folding Gently: Use slow, deliberate motions to fold in dry ingredients to avoid deflating the batter.
• Chilling Time: Allow the pastry cream to cool completely before assembling the cake for optimal texture.
• Decorating: Experiment with piping patterns for a unique, professional-looking finish.

Enjoy crafting and sharing this Chantilly Cake, a true celebration of texture and flavor!