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Prep:
Optional: trim just the top layer of cake off each cake. This will help the absorption of the moisture from the cream and the soaking liquid as well as make the cut slice look better.
Reserve about 1 1/2 cups of Chantilly cream frosting for covering the outside of the cake. Set aside.
For straight edges, assemble the cake in a cake ring lined with an acetate film (optional).
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Adhere: Add a dab of Chantilly cream to the center of the cake platter or cake board. Add the first cake layer on top and press gently to adhere.
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Soak: Drizzle with 1/3 of the soaking liquid using the squeeze bottle or a pastry brush.
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Add 1/2 of the remaining Chantilly cream and spread it into an even layer not coming to the outer 1/2 inch of the cake’s edge.
Press the raspberries gently into the cream. You will have some raspberries left over, that is ok – you can use them to decorate the top of the cake.
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Layer the rest of the cake in the same fashion, adding a combination of blackberries and blueberries between the second and third cake layers instead of raspberries. Add the third cake layer, and add it bottom side up, not down.
Decorate the Chantilly Cake:
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Cover the outside of the Chantilly Cake with the remaining cream. Smooth out the sides with the side of a bench scraper. Then, using a spatula, make grooves by sliding the spatula tip from the bottom up the cake.
Add the remaining berries around the edges of the cake in a wreath shape.
Refrigerate the Chantilly Cake
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Refrigerate the cake for at least 5-6 hours or better yet, overnight to set. This will make the cake more stable and easier to cut. Serve cold.
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To prevent the cake from absorbing fridge odors, store it in the fridge under a cake dome or in an airtight container. Do not freeze.
