Summer Vanilla Bean Cake with Chantilly Cream and berries - Historias del Ciervo by Julian Angel
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Summer Vanilla Bean Cake with Chantilly Cream and berries

If you are a lucky person enjoying summer in your hometown, take a chance and have dessert with friends in your garden. This is a simple but delicious recipe, in Collaboration with La Beautiful, shooted in the magic mountains in Manizales, Colombia.

Classic Vanilla bean cake

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  • 180 g Cake flour
  • 160 g White Sugar
  • 75 g Butter softened
  • 3 Eggs lightly beaten
  • 120 ml Whole milk
  • 2 tsp. Baking powder
  • 1/4 tsp. Salt
  • 1 tsp. Vanilla Paste

  1. Preheat oven to 325°F / 160°C. Grease and flour two round 5 inch / 12 cm cake pans.
  2. Sift flour, baking powder and salt.
  3. Beat butter on medium-high speed for about 5 minutes or until pale. Add sugar and continue beating a few minutes until creamy and fluffy.
  4. Add eggs slowly and vanilla, continue beating.
  5. Add half of the flour mix, then the milk and then the remaining flour.
  6. Beat on low speed just to integrate the flour and the mix is smooth. No more than 1 minute.
  7. Pour mix in cake pans and take it to the oven for about 30 minutes or until a toothpick inserted comes out clean.
  8. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool.

Chantilly Cream

  • 250g Cold Heavy Cream
  • 50g Icing Sugar
  • 1 tsp Vanilla Bean Extract

  1. Put cream, vanilla, and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat until stiff peaks begin to form. Use inmediately or cover and refrigerate.


  • 60g All purpose flour
  • 30g butter at room temperature
  • 30g granulated sugar
  • 1 tablespoon citrus zest (optional)

  1. Preheat oven to 350F / 175C.
  2. Mix flour and sugar into a bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture.
  3. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured, crushing constantly with a knife.

Assembling Cake

1. Place the first layer on a cake stand or medium size plate and spread half of Chantilly Cream around top using a tablespoon, starting in the center of the cake.
2. Add some fresh berries and srinkle some strussel.
3. Place second layer of cake on top, add the second half of Chantilly Cream,  fresh berries, strussel and some fresh edible flowers for garnish.


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