No Bake Berry Chantilly Flag Cake
This No Bake Berry Chantilly Flag Cake is light and elegant, layered with fresh berries, fluffy cream and ladyfingers. No oven required. Inspired by the famous Berry Chantilly Cake from Whole Foods.
Equipment
- 1x 9"x13" pan
Ingredients
- 35-40 ladyfingers
- 4 cups fresh berries (blackberries, blueberries, cherries, strawberries, raspberries)
For the frosting:
- 1 package / 8 ounces of cream cheese softened
- 1 container / 8 ounces mascarpone cheese, may substitute with cream cheese softened
- 3 cups heavy whipping cream
- 1¼ cups powdered sugar taste and adjust sweetness as needed
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract, a little bit goes a long way
For the jam layer
- 1/2 cup mixed berry jam, add more as needed
- 1½ cup fresh raspberries, add more as needed
For the milk soak mixture:
- 2 cups whole milk
- 1/2 can condensed milk
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.
Instructions
Prepare the chantilly cream
- In a large mixing bowl, add the softened mascarpone and cream cheese. Beat on high speed for 1-2 minutes until smooth. Beat cold cheeses for 2-3 minutes. This helps reduce risk of clumps!1 container / 8 ounces mascarpone cheese, may substitute with cream cheese, 1 package / 8 ounces of cream cheese
- Add half of the heavy whipping cream and beat until combined.3 cups heavy whipping cream
- When you add the last half of the heavy cream, add powdered sugar, almond extract and vanilla extract. Whip for 1-2 minutes until soft peaks form but the cream is able to hold its shape. Do not overmix. Taste and adjust sugar as needed. Keep in mind - the jam layer and the lady fingers will be sweet too. Do not add too much sugar to the cream!1¼ cups powdered sugar, 1/4 teaspoon almond extract, a little bit goes a long way, 1 teaspoon vanilla extract
Make the jam layer and milk mixture
- In a medium bowl, add jam and fresh raspberries. Smash and mix until combined. You can blend the fruit and jam to make it less chunky.1/2 cup mixed berry jam, add more as needed, 1½ cup fresh raspberries, add more as needed
- In a separate bowl, add milk and condensed milk. Whisk to combine until dissolved.2 cups whole milk, 1/2 can condensed milk
Assemble the layers
- Lightly dip each lady finger in the milk mixture. Arrange in a single layer in a 9"x13" pan. Squeeze in as many as you can without breaking the ladyfingers. Once they sit for a bit, you can push them together as it softens from the milk.35-40 ladyfingers
- Top with 1/3 of the cream of the chantilly cream over the ladyfingers. Use an offset spatula to spread a smooth even layer, covering any exposed ladyfingers.
- Spread the entire jam and fruit mixture over the cream into an even layer.
- Continue layering the ladyfingers and 1/3 of the chantilly cream. The other 1/3 is for the stripes. Make sure to reserve enough for the final layer and the "white flag" stripes.
Create the flag design
- Use an offset spatula to make sure the top layer is smooth.
- Use the tip of a knife or a toothpick to outline the sections of the flag. Create a rectangle in the upper left corner and 3 horizontal even lines.
- Layer the blackberries and blueberries in the upper left corner.
- Use a piping bag with a star tip to pipe thick straight lines on the horizontal outlines. If you don't have a star tip, you can cut the corner of a plastic piping bag or ziploc bag and create lines instead.
- Arrange raspberries in between the white frosting. I suggest not decorating with cut slices of strawberries or cut cherries until the day of to preserve freshness of the cut fruit!4 cups fresh berries (blackberries, blueberries, cherries, strawberries, raspberries)
- Cover with plastic wrap and refrigerate overnight. Be careful not to smash the decorative frosting on top. On the day of serving, arrange the empty spots with freshly cut strawberries and cherries. Dust with powdered sugar before serving.
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