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Chantilly cake is a refreshing dessert adorned with lightly sweetened vanilla whipped cream and seasonal fruit. My cake has three layers of fluffy vanilla almond cake sandwiching fresh strawberries, raspberries, blueberries, and blackberries. The cake is finished with a thick coat of whipped cream and topped with more berries.

I like to serve my whipped cream cakes (including this Chantilly cake) within 24 hours of making it. The cake will be fine during that time as long as it's kept chilled. The only issue is that whipped cream takes in fridge odors pretty easily, so just make sure it's not sitting to any exposed onions in the fridge. Sometimes I'll place a bowl of baking soda next to the cake to keep everything fresh smelling.

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The following is a list of types of dessert cakes by country of origin and distinctive ingredients. The majority of the cakes contain some kind of flour, egg, and sugar. Cake is often served as a celebratory dish on ceremonial occasions such as weddings, anniversaries, and birthdays.

There are many bakeries that make a version of Italian rum cake. You may know this cake by another name. Maybe you know it as Italian birthday cake, Continental cake or as in my family, simply Rum cake.

Mary, I'm so glad that you've enjoyed this cake so much that you've made it three times! We love it too! I have made it in both an 8 inch and a 9 inch pan and have been happy with both. I will make a note that either can be used. Ah, glad that you've picked up the timing typo. Actually, it's done in 25 minutes in my oven but ovens vary so you will have to watch it carefully. Thanks for your feedback, Mary!

Hi Marcella - trying your recipe this weekend. But I just realized in this pastry cream recipe included with this cake You do not use corn starch. But if you click on the link to your Italian pastry cream that recipe does use cornstarch. Why the difference?

I am going to bake this in a few days. When I was young, we went to a place called Vickman's in Los Angeles to get a Rum cake for my birthday every year. Of course, I am 40 years older, and they are long closed now. But this, looks absolutely freaking amazing. My original cake did not have almonds on it, but was very similar (I think). I will let you know how it goes! Thank you for sharing!

I used to buy this from a bakery in Stratford, CT. but they have been closed for years now. I live in a state that to find a true Italian bakery would be like finding a herd of unicorns. I am trying this recipe soon because it looks very close. The difference is that the one we bought for our birthdays had strawberries in syrup on one layer with the vanilla. I will add that in. I really want to thank you for this recipe and will let you know if I messed it up.

Definitely not, Mary. I just grab handfuls of almonds and with an open palm press them onto the cream. It's not perfect but the effect is still good. I also use a wide knife to flatten the almonds onto the sides of the cake. A lot will fall, just pick them up and keep pressing them onto the cake. Really that's all I do. You can leave them off but the almonds add a nice flavor and texture contrast. Let me know if you have any other questions. 2351a5e196