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Gentilly Cake

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Servings 12 -16



  • 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


  • Strawberries
  • blackberries
  • blueberries
  • raspberries


  • 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
Tried this recipe?Let us know how it was!