Best 3 Mixed Berry Chiffon Cake With Almond Cream Cheese Frosting Recipes

MIXED-BERRY CHIFFON CAKE WITH ALMOND CREAM CHEESE FROSTING

Steps:

• 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.

MIXED-BERRY CHIFFON CAKE WITH ALMOND CREAM CHEESE FROSTING

Steps:

• 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.
• (This part can be done 2 days in advance--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.

MEAN CHEF'S ALMOND CRUNCH & CHOCOLATE CONFETTI CHIFFON CAKE

Steps:

• To prepare the almond crunch topping--Heat the oven to 325°F.
• Have ready an ungreased nonstick baking sheet.
• In a medium bowl, whisk the egg white with a fork until foamy, about 30 seconds.
• Stir in the nuts until they're evenly coated.
• Sprinkle the sugar over the nuts and stir the mixture.
• Spread the nuts in a single layer onto the baking sheet.
• Bake for 5 minute.
• Stir the nuts with a wooden spoon to loosen them from the baking sheet.
• Bake until golden, another 5 to 8 minute.
• Remove the nuts from the oven and immediately stir them to loosen them from the baking sheet.
• The nuts will become crisp as they cool.
• Set aside.
• To prepare the cake--Heat the oven to 325°F.
• Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high.
• In a food processor, pulse the chocolate chips until some of them are finely grated and the rest have formed small crumbs.
• In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, and the salt.
• Make a well in the center and put in the oil, egg yolks, water, vanilla, almond extract, and Amaretto.
• Beat the mixture on medium speed until smooth and thick, at least 3 minute.
• Fold in the reserved chocolate chips.
• Set aside.
• In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy.
• Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture.
• Slowly pour in the remaining 1/2 cup sugar, about 2 Tbs.
• at a time, and beat the mixture until soft peaks form.
• With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture.
• Gently fold in the remaining egg whites until no white streaks remain.
• Pour the batter into the tube pan, spreading it evenly.
• Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 15 minutes.
• Any cracks that form on the top should look dry.
• Invert the pan onto a bottle with a narrow neck and cool thoroughly, about an hour and a half.
• Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary.
• Remove the cake from the pan and slide it onto a serving plate.
• To make the glaze--In a small bowl, stir together the confectioners' sugar, milk, and almond extract, adding enough milk to make a smooth glaze with a thick, syrupy consistency.
• Set aside 2 Tbs.
• of the glaze.
• Spread the remaining glaze over the top of the cake, letting it drip down the sides of the cake and into the center hole; you may not need to use all of it.
• Cover the top of the cake with the prepared almonds.
• Drizzle the reserved glaze over the almonds.