Cherry and strawberry cake with fine chocolate cream
Cherry, strawberry, and fine chocolate cream cake: a delicacy that combines the fresh flavors of fruits with the richness of chocolate, perfect for any occasion. This recipe comes from the heart of my family, based on a cake base that my sister has perfected over the years. With a generous layer of cherries and strawberries, this cake is not only delicious but also a true work of art. Preparation time: 30 minutes Baking time: 40-45 minutes Total time: 1 hour 15 minutes Number of servings: 12-15 Ingredients: *For the base:* - 4 large eggs - 18 tablespoons of sugar - 18 tablespoons of oil (preferably sunflower oil) - 18 tablespoons of flour - 1 teaspoon baking powder - A pinch of salt - Vanilla (optional, for extra flavor) - 1 tablespoon cocoa powder (for a marbled effect) - Canned cherries (approximately 300 g) *For the cream:* - 250 g mascarpone cheese - 150 g white chocolate - 100 ml liquid cream - 200 ml whipped cream - 5 g gelatin - Strawberries (approximately 200 g, diced) *For the glaze:* - 200 g dark chocolate - 100 ml milk - 5 g gelatin Preparation: 1. Preparing the base: Start by preheating the oven to 180°C. Choose a medium-sized baking pan and grease it with butter or line it with baking paper. This will be where the magic happens! 2. Beat the egg whites: In a large bowl, separate the egg whites from the yolks. Add a pinch of salt to the egg whites and beat them with a mixer until they form stiff peaks. It's essential that the egg whites are well beaten to give the cake an airy texture. 3. Add the sugar: Gradually add the sugar, one tablespoon at a time, mixing well after each addition. When the mixture becomes glossy and firm, it's time to add the yolks, one at a time, gently mixing with a spatula. 4. Incorporate the oil: Gradually add the oil in batches of three tablespoons, mixing gently to avoid losing air in the mixture. 5. Flour and baking powder: Sift the flour and baking powder together and incorporate them into the egg mixture in two batches, mixing with circular motions. This is an important technique for achieving a fluffy base. 6. Cocoa for marbled effect: Take a few tablespoons of the base mixture and mix them with cocoa. Pour the white mixture into the pan, then use a spoon to place the cocoa mixture on top. Use a knife to create a marbled effect. 7. Add the cherries: Place the cherries on top, gently pressing them into the batter. They will provide moisture and a delicious flavor to the cake. 8. Baking: Place the pan in the preheated oven and bake for 40-45 minutes. It's important to do the toothpick test to check if the base is baked. A toothpick inserted in the center of the cake should come out clean. 9. Cooling: Once baked, let the base cool in the oven with the door slightly open to avoid a sudden temperature change. 2. Preparing the cream: While the base cools, you can prepare the cream. Start by whipping 200 ml of cream and refrigerate it to thicken. 3. Hydrate the gelatin: In a small bowl, hydrate the gelatin with a tablespoon of cold water. After a few minutes, heat the gelatin in the microwave to dissolve it completely. 4. Melting the chocolate: In a saucepan, heat 100 ml of cream (without boiling) and add the chopped white chocolate. Stir constantly until the chocolate is completely melted and the mixture is smooth. 5. Combining the ingredients: Incorporate the melted gelatin into the white chocolate, mixing well. If the chocolate has cooled too much, you can warm it slightly to make it easier to work with. 6. Finalizing the cream: Whip the mascarpone until fluffy and add it over the white chocolate. Finally, gently fold in the whipped cream to maintain the airiness. 7. Assembling the cake: Once the base has completely cooled, spread the chocolate cream evenly over it. Place the diced strawberries on top. 3. Preparing the glaze: Melt the dark chocolate together with the milk in a double boiler, stirring continuously. Make sure it doesn't reach the boiling point. 1. Hydrate the gelatin: Hydrate the gelatin with a tablespoon of cold water and heat it in the microwave until it becomes liquid. Mix the gelatin with the melted chocolate. 2. Glazing: Let the glaze cool slightly, then spread it evenly over the cake. If the glaze is too thick, you can reheat it in a double boiler to make it easier to spread. 3. Final cooling: Place the cake in the refrigerator for at least an hour before cutting. This resting time will allow the flavors to combine perfectly. Serving: Cut the cake into portions and serve it alongside a scoop of vanilla ice cream or a drizzle of caramel sauce for a delightful experience. This cake pairs wonderfully with fruit tea or white wine, adding a touch of elegance to your meal. Frequently asked questions: 1. Can I use other fruits? Absolutely! You can experiment with cherries, peaches, or even blueberries. 2. How can I store the cake? The cake stores well in the refrigerator for 3-4 days. Make sure it is covered to avoid absorbing odors from the fridge. 3. Is it possible to make this cake gluten-free? Yes, you can replace wheat flour with a gluten-free alternative, such as almond flour or rice flour. Nutritional benefits: The cake contains a significant amount of vitamins and minerals due to the fresh fruits. Cherries are rich in antioxidants, while strawberries are excellent for the immune system. Additionally, white chocolate and mascarpone provide a dose of calcium and energy, making this dessert not only delicious but also beneficial. Possible variations: For a less sweet version, you can opt for dark chocolate or reduce the amount of sugar in the recipe. You can also add nuts or hazelnuts for extra crunchiness. This cherry, strawberry, and fine chocolate cream cake is not just a recipe but a culinary experience that combines tradition with innovation. We encourage you to try it and enjoy every bite!
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