Berry-laden cake – perfected after 20 years of dedication:
Developed by the renowned Chaya Conrad, this recipe has evolved over the last two decades to reach the pinnacle of culinary delight. Chaya Conrad, a pinnacle figure in the culinary world and owner of Bywater Bakery in New Orleans, has been credited with the creation whilst working at the bakery department in a well-known supermarket chain.
Her unique version of the layered cake diverges from the traditional yellow cake base, opting for an almond-scented white cake base. This recipe takes the inspiration from whipped cream or ‘crème Chantilly’ and thickens and stabilizes the frosting with cream cheese and mascarpone. It is not surprising that this innovation has inspired a plethora of adaptations including Chantilly donuts, king cakes, and even ice cream.
Chef Conrad harbouring the admiration and adulation from cooperative communities across the country, expressed her sense of gratification by sharing that it feels “pretty wild” to have a creation of her own turned into such a sensation. She jokingly shares that when she passes, the people of New Orleans will pay their respects by holding processions and sporting Chantilly-themed hats.
Baking Instructions:
Even with an easy-to-follow recipe, it’s important to take a step-by-step approach. Start by preparing the cake batter – this requires an oven to be heated at 350 degrees and non-stick spray to be applied in three 8-inch cake pans, followed by a lining of parchment paper which further receives a spray of non-stick.
Next, in a medium bowl, ingredients such as cake flour, baking powder, baking soda, and salt are mixed together. In another medium bowl, half-and-half, oil, and almond extract are fused.
Letting the ingredients sit, the granulated sugar and butter are added to a stand mixer, which is operated at medium speed to dissolve the sugar and create a light-colored texture. Following this, egg whites are added into the creamed butter and sugar – first in small parts and then entirely – mixing until smooth.
Once the batter is ready, it is gradually infused with the flour mixture and the oil mixture, alternating between the two, until a smooth consistency is achieved. This is then distributed evenly amongst the prepared cake pans in gentle layers.
The cakes must be baked until golden, ensuring that a toothpick that is inserted into the center of each cake comes out clean. The cakes should then cool down to room temperature in the pans.
While the cakes tend to perfection, the frosting is ready. In a stand mixer fitted with a paddle attachment, ingredients such as cream cheese and powdered sugar are blended together to achieve a smooth texture. Mascarpone cheese is blended until incorporated. The frosting is then mixed with heavy cream and chilled for a good hour.
During this hour of frosting-chilling, a simple syrup is prepared in a small saucepan. This involves bringing the sugar and ¼ cup water to a boil on high heat until the sugar dissolves. Once prepared, it is set aside to cool. The chilled frosting is now readied to the state of stiff peaks.
Next, the fruit is prepared and set for the final garnishing of the cakes. The assembly of the cake is done layer by layer, with each layer getting a coat of syrup and a spread of frosting, topped off with a layer of berries. The procedure is repeated until all layers are stacked, after which all sides of the cake are evenly iced.
After a good hour in the refrigerator, the remaining icing is used to ornament the sides. The cake is then topped with the reserved fruit and refrigerated for 2 hours, or preferably overnight. After patiently waiting, the cake is finally ready to be served.
The total time for preparation and cooking is estimated to be around 6 hours, including 2 hours of chilling. With a preparation time around 30 minutes and a cooking time of 3.5 hours, this is a masterpiece worth savoring your time for. Pat yourself on the back for finishing this dessert that amounts to 1003 calories per serving and enjoy the fruits of your labor. Surely, this cake promises not to disappoint you.
