I recommend preparing everything the day before assembly. The ganache needs time to chill before whipping.

Store the chiffon cake at room temperature in an airtight container to keep it moist.

You can skip this step if you're using fresh red berries instead.

You’ll need two discs of berry compote for the layer cake. If you only have one 14 cm ring, make the compote in two rounds.

For one disc: use 160 g red berries, 30 g sugar, and 2.5 g pectin NH.

Line the bottom of your 14 cm ring with cling film to prevent leakage.

Heat the berries to about 60 °C (not lower!).

Mix the pectin with the sugar, then pour into the hot fruit purée, whisking immediately. If the purée is too cold, the pectin may clump.

Bring to a boil and cook for about 1 minute.

Remove from heat and pour into the ring mold.

Freeze for at least 1 hour, then unmold and repeat for the second disc.

Keep both discs in the freezer until final assembly.

Whipped White Chocolate & Mascarpone Ganache

Melt the white chocolate gently over a bain-marie.

Heat the cream (with vanilla seeds if using), then pour it over the chocolate in three additions, mixing well each time.

For best texture, use an immersion blender to emulsify the ganache until smooth and glossy.

Place plastic wrap directly on the surface and refrigerate overnight.

Do not add the mascarpone until the day of assembly.

Preheat oven to 150 °C (fan setting).

Separate the eggs into yolks and whites.

Mix together flour, baking powder, salt, and 80 g of sugar.

In another bowl, beat the egg whites, gradually adding the remaining 30 g of sugar until they form soft peaks (don’t overwhip!).

Whisk the yolks with oil and milk.

Add the wet mixture to the dry ingredients, stirring with a spatula.

Fold in the whipped egg whites carefully using a spatula until just combined.

Pour the batter into your ungreased ring or pan (very important!). The batter must stick to the sides to rise properly.

Bake for 1 hour at 150 °C.

Let the cake cool completely before running a knife along the sides to unmold.

Whip the white chocolate ganache until it starts to thicken.

Add half the mascarpone, whip again, then add the rest.

Continue whipping until you achieve a firm and stable whipped cream.

Reserve 1/3 of the whipped ganache for coating and decorating the cake.

Slice the chiffon cake into 3 even layers.

If the top is domed, trim it to create flat, level layers.

Save the bottom of the cake (the flattest layer) for the top of the finished cake.

Place one cake disc directly onto your serving plate.

Add a layer of whipped ganache and smooth it roughly.

Place a frozen berry compote disc on top.

If using fresh berries instead: scatter about 150 g of red berries, pressing them slightly into the ganache.

Add another layer of ganache and smooth again.

Place the second cake layer on top.

Repeat the process: ganache, frozen compote (or berries), ganache, final cake layer.

Make sure the smoothest side of the last cake layer is facing up.

Use the reserved ganache to fill gaps and smooth the surface.

Decorate the top with a piping bag and a fluted tip (optional).

Top with fresh red berries.

Chill the finished cake in the refrigerator for at least 2 hours to firm up the whipped ganache.

This also ensures the berry inserts have fully defrosted before serving.