Cherry cake with mascarpone cream and whipped cream

Name: Cherry cake with mascarpone cream and whipped cream - stefania F.
Ingredients: For the pastry: 6 eggs 6 tablespoons sugar 4 tablespoons oil 7 tablespoons flour 1 teaspoon baking powder 2 teaspoons vanilla essence a pinch of salt Cream: 250 gr mascarpone 100 gr white chocolate 20

Desert - Cherry cake with mascarpone cream and whipped cream by stefania F. - Recipia

Batter: Start by blending the egg yolks with the sugar until the mixture becomes whitish and creamy. It's essential to make sure the sugar dissolves completely so that the batter is even. Then gradually add the oil, continuing to mix. The next step is to incorporate the baking powder and the vanilla essence, which will provide an unmistakable fragrance. Si sift the flour to avoid lumps and add it to the yolk mixture, stirring gently with a spatula to keep the mixture aerated. Separately, beat the egg whites with a pinch of salt until stiff and glossy. Carefully fold the egg whites into the egg yolk mixture, using a spatula to keep the air in the mixture. Divide the mixture into two bowls. Prepare a 26 cm round baking pan and line with baking paper. Pour in the first half of the mixture and place the tray in the preheated oven at a suitable temperature, leaving the pastry to bake for 10-12 minutes, or until light golden brown and it passes the toothpick test. Repeat with the second half of the mixture. Once baked, allow the shortcakes to cool completely. Cream: In a saucepan, melt the white chocolate in a steam bath, being careful not to let it boil, but just melt evenly. Leave to cool slightly. In a separate bowl, combine the liquid whipping cream, cream and powdered sugar, mixing until aerated. Then begin to incorporate the mascarpone with the melted chocolate, mixing a little, then add the whipped cream, vanilla essence and continue to mix until smooth. Cherry jelly: Wash the cherries, remove the pits and remove the stems. Put them in a thick-bottomed saucepan, add the sugar and put them on the heat. Stir constantly until the sugar is completely melted. Dissolve the starch in a few tablespoons of cold water and add over the cherries. Continue stirring, letting the mixture simmer until it thickens, crushing a few cherries to get an interesting texture. ASSEMBLY: In the pan that we baked the cake, place a sheet of plastic wrap. We place the first shortbread on top, lightly syringe it (I made a syrup of water, vanilla, and a little powdered sugar, but it's optional since the tops are quite airy). Spread half of the cherry jelly on top and then some of the cream, leveling it evenly. Place the second layer on top, spread and repeat the process with the remaining jelly and cream. Leave the cake in the fridge for 2-3 hours or even overnight to set. Finally, carefully remove it from the pan, place it on a platter and decorate with sugar-glazed cherries and chocolate sprinkles. Enjoy!

Ingredients

For the pastry: 6 eggs 6 tablespoons sugar 4 tablespoons oil 7 tablespoons flour 1 teaspoon baking powder 2 teaspoons vanilla essence a pinch of salt Cream: 250 gr mascarpone 100 gr white chocolate 20

Cherry cake with mascarpone cream and whipped cream

Ingredients

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