A Chantilly Berries Cake
A decadent 10 layered white almond cakes soaked in vanilla syrup and Amaretto a Italian almond liqueur filled with 4 layers of my raspberries preserved and multi berries, strawberries, Blueberries, blackberries, raspberries and Chantilly cream.
Frosted in Chantilly cream, decorated with slice toasted almonds on the side of cake, and topped in the center top with toasted almonds
Top boarder garnish with large strawberries,
Blackberries, Blueberries, Raspberries, glazed with apricots preserve.
Benjamin Vener-shaw pastry chef cake Designer.