Cherry cake with vanilla mascarpone cream

The cherry cake with vanilla mascarpone cream is a refined dessert that brings together the rich taste of chocolate, the pleasant acidity of cherries, and the creaminess of a vanilla mascarpone cream. This recipe is not just a delight but also a true culinary experience, perfect for impressing guests or indulging yourself on an ordinary day. Total preparation time: 1 hour and 30 minutes Preparation time: 30 minutes Baking time: 20 minutes Number of servings: 10-12 A brief story about cherry cake Cherry cake has deep roots in culinary tradition, often associated with festive meals and summer holidays. Cherries, with their distinct and slightly tart flavor, are a popular ingredient in various desserts, and the combination with chocolate and vanilla cream has quickly become a classic for sweet lovers. This dessert not only delights the taste buds but also offers an attractive visual appeal, with layers of textures and colors. Ingredients For the base: - 3 large eggs - 2 egg whites - 5 tablespoons of sugar - 100 g dark chocolate (approx. 70% cocoa) - 4 tablespoons of milk - 7 tablespoons of flour - 2 teaspoons of baking powder - 1 small jar of pitted cherries (approx. 300 g) - 2 teaspoons of vanilla extract For the cream: - 2 egg yolks - 600 ml milk - 4 tablespoons of cornstarch - 7 tablespoons of sugar - 250 g mascarpone - 1 vanilla pod - 1 handful of walnut kernels Preparation Step 1: Preparing the base 1. Melting the chocolate: Start by breaking the chocolate into small pieces and melting it in a double boiler. Make sure the water in the pot below does not touch the bowl with the chocolate to prevent burning. Once melted, let it cool slightly. 2. Preparing the base mixture: In a large bowl, mix the egg yolks with the sugar until you get a light yellow foam. Add the milk, vanilla extract, melted chocolate (which has cooled), baking powder, and flour. Mix well to obtain a homogeneous mixture. 3. Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. This step is essential for obtaining a fluffy base. Gently fold the egg whites into the base mixture using a spatula, with slow and circular motions to avoid losing the air from the egg whites. 4. Baking the base: Line a 22x26 cm baking tray with parchment paper and drain the cherries from the syrup. Place the cherries in the tray, then pour the base mixture over them, leveling it evenly. Place the tray in the preheated oven at 180°C and bake for 15-20 minutes, until the base passes the toothpick test. 5. Cooling the base: Once baked, remove the tray from the oven and let the base cool in the tray, then turn it out onto a plate with the cherries facing up. Step 2: Preparing the cream 1. Mixing the egg yolks: In a bowl, mix the egg yolks with the sugar and cornstarch. Add a few tablespoons of milk to thin the mixture. 2. Boiling the milk: In a saucepan, bring the remaining milk to a boil. When it starts to boil, reduce the heat and add the egg yolk mixture. Continue to stir constantly to avoid lumps. 3. Thickening the cream: Cook the cream over low heat, stirring continuously, until it thickens like pudding. It is important not to lose focus, as the cream can stick to the bottom of the pot. Once done, remove from heat and cover with plastic wrap to prevent a crust from forming. 4. Incorporating the mascarpone: When the cream has completely cooled, add the mascarpone and mix well until it becomes a smooth and homogeneous cream. 5. Assembling the cake: Pour the vanilla cream over the cooled base, leveling it well with a spatula. 6. Finalizing: In a pan, toast the walnut kernels for a few minutes until they become lightly golden. Chop them into suitable pieces and sprinkle them over the cream. 7. Final cooling: Let the cake cool in the refrigerator for at least 2 hours before serving, to allow the flavors to combine. Practical tips - Quality ingredients: Choose good quality chocolate for a more intense flavor. Chocolate with 70% cocoa provides a pleasant bitterness that pairs wonderfully with cherries. - Fresh cherries vs. canned: If you have access to fresh cherries, you can successfully use them. Make sure to pit them and let them drain well before adding. - Substitutes for mascarpone: If you don't have mascarpone, you can use well-drained cottage cheese or a combination of sour cream with a tablespoon of powdered sugar for a lighter alternative. - Serving: This cake pairs perfectly with a scoop of vanilla ice cream or a warm chocolate sauce. A cup of coffee or a fragrant tea will perfectly complement the dessert. Calories and nutritional benefits This cake contains approximately 300-350 calories per serving, depending on the serving size and exact ingredients used. Cherries are rich in antioxidants and vitamins, while dark chocolate offers cardiovascular benefits. The mascarpone adds a note of creaminess and healthy fats, thus balancing the dessert. Frequently asked questions - Can I use other fruits? Of course, you can experiment with other berries or even peaches for a seasonal variation. - How long does the cake keep? Stored in the refrigerator, the cake is delicious for 3-4 days. - Can I freeze the cake? It is advisable to freeze the cake without the cream, and the cream can be stored separately in the freezer. This cherry cake with vanilla mascarpone cream is not just a dessert but an experience that brings smiles and beautiful memories. I wish you great success in preparing it and, above all, enjoy your meal!

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