I got the inspiration for this cake from Rouses famous Gentilly cake. For those of you not from Louisiana, Rouses is a Louisiana based grocery store chain that has a fabulous in house bakery. They are famous for a few specialty cakes including their Gentilly Cake and a New Orleans style Doberge Cake .
What really makes this cake special is the light and airiness to the cake with almond flavoring. Then it would be the frosting, a mascarpone whipped cream that is stiff enough to pipe .The first time I tasted a gentilly cake it reminded me of a classic wedding cake . It was love at first sight and I just knew I had to recreate this cake at home.
I didn’t pipe any frosting on the side of this cake like the traditional cake . I do have a few tips on how to get your cake layers even and level so the cake will be beautiful. Here are a few tips for this cake.
- First thing is I used 3 nine inch round baking pans and lined the bottoms with parchment paper. First trace your pans on the paper and cut out the circles. Spray the pans with a non stick baking spray with flour in the spray. Then line the bottoms with the parchment paper.
- Baking strips are a must when making a cake with the sides exposed. I always use baking strips no matter what kind of cake I am making . They make the cake layers bake even and level . If you aren’t familar with them I use some made by wilton but there are many brands out there.
- This cake is meant to be served fresh and chilled. Since the cake has the mascarpone whipped cream on it, this needs to be stored in the fridge.
- Berry combination…any berry combination can be used on this cake . I used all the wonderful berries in season so use your favorite and what can be found.
- 2 1/2 cups of cake flour
- 2 teaspoons of baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter-room temp
- 1 3/4 cups graulated sugar
- 3/4 cup sour cream
- 3/4 cup milk
- 1 tablespoon almond extracts
- 6 egg whites
mascarpone whipped cream
- 16 oz maacarpone cheese
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
- 3 teaspoons almond extract
- Wash fresh berries and allow to dry completely
- Preheat oven to 350 degrees
- Spray 3 nine inch round baking pans with cooking spray with flour
- Line the bottom of the pans with parchment paper
- In a medium bowl sift together the cake flour, baking powder, baking soda and salt. Set aside
- I used a stand up mixer but you can use a hand mixer. Start by beating the butter and granulated sugar until nice and fluffy
- Beat in sour cream
- Now slowly add the flour mixture a little at a time and alternating with the milk .
- Beat until everything is incorporated well
- In a seperate bowl and using a wire wisk beat the 6 egg whites until very stiff peaks form.
- Slowly and carefully fold in egg whites into the cake mixture
- Pour the mix evenly into the prepared cake pans
- Make sure you give the pans a good tap on a flat surface and wrap the pans with wet cake strips
- Bake in a preheated oven for 25-30 minutes or Until the cake springs back and a toothpick comes clean
- Cool in pan for 15 minuntes then remove from pan and allow to cool on a wire rack
- While cakes are cooling place mixing bowl and wire wisk in the freezer
- Once cakes are cooled it's time to make the mascarpone whipped cream
- Place mascarponne cheese in the chilled bowl and beat for about 3-4 minutes or until nice and fluffy
- Slowly add the whipping cream and beat on medium speed
- Once it begins to thicken slowly add almond extract and powdered sugar while beating
- Once the mixture starts to thicken turn up to high and beat until very stiff peaks form-this takes 6-8 minutes
- Slice several strawberries for in between the layers
- Place one cake layer on a plate and spread 1/3 of the whipped cream on it. Generously sprinkly berries of your choice. I only slice the strawberries and leave the smaller berries whole
- Repeat until the top layer I place the berries in nice groups
- This cake is best served chilled and leftovers need to be stored in the fridge
Thank you Irene!!
What a gorgeous cake! This will be perfect for my sister’s baby shower next weekend!
Thank you Sara..It is a perfect cake for showers.
What a lovely cake!! I love the light airiness of it. Thanks for the great recipe 🙂
Thank you Lynsay!!
This cake is so light and delicious! Perfect for a hot summer day celebration!
What a treat! This is so perfect for summer get togethers!
I had never heard of this cake before but it sounds so delicious and perfect for a birthday or a party! Thanks for all the great tips to make this cake too 🙂
Thanks Sylvie. A Gentilly Cake was my birthday cake this past year. You are correct it was perfect.
This cake looks gorgeous and reminds me of my wedding cake. We had a layer of filo pastry for two layers but very similar. I have never heard of baking strips and am making a cake for a party next week so I am going to try and find some and give them a try. Thanks for the tip!
Such a lovely one, I wish I could grab it. This will be a super hit at home.
What a great looking cake! It looks so light and airy and the fruit looks amazing.
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Looks really great can’t wait to try it…!
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Wedding cake is my weakness and the first time I had this cake from Rouses I knew I would eat the whole cake 😂. The lightness of the cake and the amazing light whipped icing! Perfection
That is exactly how I felt when I tried a Gentilly cake for the first time!
Hi I just found this recipe and I wanna make it for my husband for his birthday this weekend. The ingredients list says five egg whites but the recipe says six egg whites. Which one is correct?
Hi Mary It is 6 eggs whites , I am sorry for the confusion . This is a great choice for a birthday cake , I hope all of you enjoy it.
Decided to make this recipe into cupcakes and they’re a huge hit with my friends and family!
Fantastic !! I glad this made good cupcakes !!