Mixed-berry Chiffon Cake With Almond Cream Cheese Frosting

Total Time: 7 hrs 40 mins Preparation Time: 7 hrs Cook Time: 40 mins

Ingredients

• Servings: 14
• 1 cup half-and-half
• 1 vanilla bean, split lengthwise
• 1/3 cup sugar
• 1/4 cup all-purpose flour
• 2 large eggs
• 3 1/2 ounces almond paste, diced (scant 1/2 cup packed)
• 6 ounces good-quality chocolate, finely chopped (such as lindt or baker's)
• 2 tablespoons unsalted butter
• 2/3 cup chilled heavy whipping cream
• 1 1/2 cups cake flour
• 1 1/4 cups sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup lukewarm water
• 1/2 cup vegetable oil
• 5 large eggs, separated
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract
• 2 teaspoons grated lemon zest
• 1 cup raspberry preserves
• 2 (10 ounce) packages cream cheese, room temp
• 1/2 cup unsalted butter, room temp
• 1 1/2 cups powdered sugar
• 1 tablespoon vanilla extract
• 3/4 teaspoon almond extract
• assorted fresh berries (strawberries, raspberries, and blueberries(whatever you want)
• currant jelly, warmed (or other(raspberry would be good!)

Recipe

• 1 for almond cream filling: pour half and half into medium saucepan.
• 2 scrape in seeds from vanilla bean; add bean and bring cream to simmer.
• 3 remove from heat; cover and steep 15 minutes.
• 4 blend sugar and flour in medium bowl.
• 5 whisk in eggs, then warm half and half mixture; return to same pan.
• 6 add almond paste.
• 7 whisk over medium heat until almond paste dissolves and custard boils, about 10 minutes.
• 8 remove from heat.
• 9 add chocolate and butter; whisk until melted and smooth.
• 10 press plastic wrap onto custard; chill 3 hours.
• 11 remove vanilla bean.
• 12 beat cream to peaks; fold into custard in 3 additions.
• 13 cover; chill at least 6 hours.
• 14 (this part can be done 2 days in advance--keep chilled.) for cake: preheat oven to 325°f.
• 15 butter and flour two 10-inch-diameter cake pans with 2-inch-high sides.
• 16 sift flour, 3/4 cup sugar, baking powder, and salt into large bowl.
• 17 using electric mixer, beat 1/2 cup lukewarm water into dry ingredients; beat in oil, egg yolks, both extracts, and peel.
• 18 using clean dry beaters, beat whites in medium bowl until soft peaks form.
• 19 gradually add remaining 1/2 cup sugar, beating until stiff but not dry.
• 20 fold whites into batter in 3 additions.
• 21 measure 4 2/3 cups batter into 1 prepared pan and 3 1/3 cups batter into second pan.
• 22 bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake.
• 23 cool cakes in pans on racks 10 minutes.
• 24 cut around cakes and turn out onto racks; cool completely.
• 25 place thinner cake on 9-inch-diameter tart pan bottom.
• 26 spread with 1/2 cup preserves, leaving 1/2-inch plain border.
• 27 spoon 1 1/2 cups filling in dollops atop preserves; spread evenly.
• 28 chill until filling is firm, about 15 minutes.
• 29 cut larger cake horizontally in half.
• 30 place 1 half, cut side down, atop chilled filling.
• 31 spread with 1/2 cup preserves, leaving 1/2-inch plain border.
• 32 spoon 1 1/2 cups filling in dollops atop preserves; spread evenly.
• 33 top with remaining cake layer, cut side down.
• 34 cover cake and remaining filling; chill 3 hours.
• 35 for almond cream cheese frosting:.
• 36 beat cream cheese, butter, sugar, and both extracts in large bowl to blend.
• 37 beat in 3/4 cup remaining filling.
• 38 spread 1 cup frosting thinly over sides and top of cake.
• 39 spread cake with remaining frosting, building high rim around top edge.
• 40 (can be made 1 day ahead. cover with cake dome and chill.).
• 41 mound berries on top of cake.
• 42 brush top of berries with warm jelly to glaze.
• 43 serve immediately, or chill up to 6 hours.