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 mascarponne 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 parchement 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 parchement 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 mascarponne 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.