Cake with Chantilly cream, strawberries and raspberries


Serves 6

  • 225 g sugar
  • 300 g type “00” white flour
  • 90 ml whole milk
  • 50 ml extra virgin olive oil
  • 3 eggs
  • 1 untreated, unwaxed orange
  • 50 ml freshly-squeezed Italian citrus fruit juice
  • 16 g baking powder
  • 1 sachet vanilla powder

For the Chantilly cream

  • 1 l whole milk
  • 250 g sugar
  • 1 lemon
  • 8 eggs
  • 80 g type “00” white flour
  • 1 pinch salt
  • 500 g fresh cream
  • 250 g strawberries
  • 125 g raspberries
  • 3 leaves edible gelatine


Beat the eggs with the sugar, add the grated zest of the orange, drizzle in the oil, then add the juice. Sift in the flour, baking powder and vanilla powder and combine. Line a tin with baking paper, pour in the mixture and bake in the oven at 160°C for 45 minutes.

Mix the eggs with the sugar, then fold in the flour. Bring the milk to the boil, pour in the egg mixture, a pinch of salt and the zest of the lemon and simmer over a low heat for 6 minutes, stirring. Whip the fresh cream and combine with the cream prepared in the previous step, once cool.

Slice the cake in half, spread the cream filling over the base, then cover with the second disc and top with more cream. Decorate with strawberries and raspberries and glaze with the melted gelatine.

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