Bright, airy, and bursting with summer flavor, this Mixed Berry Fruit Basket Cake is a showstopping dessert that combines the light texture of a Lemon Chiffon Cake with layers of billowy whipped cream and macerated berries. The blend of tart lemon, sweet cream, and Grand Marnier-kissed fruit makes it a perfect finale for warm-weather gatherings. Be sure to keep the finished cake chilled until serving—its fresh cream and berries are at their best when cool and luscious.
(1) Prepare the cake:
Make one recipe of Lemon Chiffon Cake. Let cool completely.
(2) Whip the cream:
In a large chilled bowl, whip together until stiff peaks form:
2 cups heavy cream
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
Set aside in the refrigerator.
(3) Macerate the berries:
In a separate bowl, toss gently to combine:
½ pint fresh organic raspberries, washed and dried well
½ basket fresh organic strawberries, cleaned and sliced in half
½ pint fresh organic blackberries or olallieberries, washed and dried well
2 tablespoons granulated sugar
2 tablespoons Grand Marnier
Let sit for at least 30 minutes to allow the flavors to meld and juices to form.
Hint: The best way to wash delicate berries like raspberries is to gently swirl them in cold water, drain well, and spread them in a single layer on a clean dry towel. Refrigerate overnight to dry completely—excess water can make the whipped cream runny.
(4) Assemble the cake:
Carefully trim and remove the crust from the chiffon cake using a serrated knife.
Place one layer of cake on a serving plate large enough to leave a 1–2 inch border around it.
Fold about one-fourth of the whipped cream into half of the berry mixture.
Drain the remaining berries in a strainer and reserve the juices.
Use the berry juice (about ½ cup total) to soak the cake layers—half for the bottom layer and half for the top.
Spread the berry-and-cream mixture over the soaked bottom layer.
Place the second cake layer on top and frost the entire cake with the remaining whipped cream.
(Optional) Pipe a basketweave pattern on the sides for a “fruit basket” effect. Reserve a little cream for a decorative border.
Mound the drained berries on top in a neat pile, dust lightly with powdered sugar, and pipe a border around the edge.
Storage:
Refrigerate until ready to serve. Best enjoyed the same day for optimal texture and freshness.
SOURCE: Recipe courtesy of Pastry Chef Stefany Buswell
