Berry Chantilly Cake

Chiffon cake recipe https://www.youtube.com/watch?v=YLO7A--OehA&ab_channel=sheldo%27skitchen

Bake conventional oven temp according to recipe

Chantilly cream and berry filling: https://sugargeekshow.com/recipe/berry-chantilly-cake/

Decor: Rice paper sails

Comments:

1. Berry filling: just make half of the recipe, it made too much

2. Chantilly cream: make half of the recipe, it made too much. I ended up with 60 oz of the cream. Took 12 oz of it to add with whipped 8 oz heavy cream to thin it out and it is still too sweet (was out of heavy cream that day). The rest of 48 oz I divided it into 3 16 oz ziplock bag and freeze. Next time will add 8 oz of that to 16 oz heavy cream, and then continue adding to taste bc it is VERY sweet to make it less sweet and fluffier

3. Decor with rice paper sails: cut rice paper sails to your liking, soak with water that has drops of food coloring. change the water every dipping. Do not put too much water, just a very thin layer next time. Cover granite countertops with saran wrap next time to avoid staining.

4. Decor can only be put in last minute. Moisture will make the rice paper sails soggy.

Modification according to youtube comments of someone who used to work in Whole Foods:

1. Omit butter, add almond emulsion (thicker, more gel like, stronger flavor)

2. Whip heavy cream with powdered sugar until it forms stuff peaks - this is the stabilizer (but it ended up so stiff. Next time I will half the powdered sugar) then add the base

3. Make base: 1:1 cream cheese + mascarpone, with almond emulsion and vanilla extract

4. berry filling: raspberry simple syrup + berries in the middle