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