Berry chantilly cake (the re-up)

Remade my berry Chantilly cream cake from last week. FOR THE PHOTO OF THE SLICE, I forgot to let it refrigerate before cutting (this was straight from the freezer so everything is a little solid)

Vanilla cake, citrus-blackberry coulis, fresh berries, and (of course) chantilly cream.

Wanted to make it look like a cake from Sofia Coppola’s ‘Marie Antoinette.’ I wanted the berries to look like jewels so I warmed up some apricot jam with water and painted the mixture onto the berries. You can use honey but it’ll be really sweet, apricot jam is mild enough in flavor. And I wanted the pomegranate seeds to look like jewels and studs falling down a cake like they do on an old dress. And the gold flakes was just fun.

I based it off of preppy kitchen’s Chantilly cake recipe. Instead of jam I made a blackberry coulis with some orange blossom water for a brighter citrusy note. I used the NYT’s recipe for blackberry compote, using orange blossom water instead of rose water then straining it at the end to get rid of seeds. I tossed the berries in lemon juice, the tiniest bit of sugar, and orange zest. And I used the Chantilly cream recipe from the NYT