Mixed-Berry Chiffon Cake with Almond Cream Cheese Frosting

Mixed-Berry Chiffon Cake with Almond Cream Cheese Frosting
Photo by Brian Leatart

Ingredients

  • ½ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 ½ cups powdered sugar
  • 2 tablespoons unsalted butter
  • 6 ounces good-quality white chocolate (such as Lindt or Baker's)
  • 1 cup half and half
  • 1 tablespoon baking powder
  • + 20 more ingredients
    • ½ cup unsalted butter
    • 1 vanilla bean
    • 1 tablespoon vanilla extract
    • 5 large eggs
    • 2 large eggs
    • ½ teaspoon salt
    • 1 ¼ cups sugar
    • 2 ½ 8-ounce packages cream cheese
    • ¼ cup all purpose flour
    • ½ 7-ounce roll almond paste
    • 1/3 cup sugar
    • 2 teaspoons grated lemon peel
    • Currant jelly
    • 1 cup raspberry preserves
    • ½ cup water
    • 2/3 cup heavy whipping cream
    • ¾ teaspoon almond extract
    • Assorted fresh berries (such as strawberries and blueberries)
    • ½ teaspoon almond extract
    • 1 ½ cups cake flour

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 medi...

View full recipe at Epicurious

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