Layered cake with mascarpone, chocolate, cherries, and raspberries

Name: Layered cake with mascarpone, chocolate, cherries, and raspberries
Ingredients: Base 1: 5 large eggs; 160 g granulated sugar; 150 ml milk; 50 ml oil; 150 g flour; 6 g baking powder; 50 g cocoa powder; a pinch of salt. Base 2: 3 large eggs; 120 g sugar; 100 g flour; 50 ml milk; 30 ml oil; 1 tsp vanilla extract; 1 tsp baking powder; a pinch of salt. Mascarpone and white chocolate cream: 150 g liquid cream (Pilos); 200 g white chocolate; 1 large egg yolk; 250 g mascarpone. Mascarpone and dark chocolate cream: 200 g chocolate; 300 g liquid cream (Pilos); 250 g mascarpone; 3 large egg yolks. Raspberry cream: 175 g raspberries; 4 tbsp sugar; 160 g marshmallows. Chocolate cream with cherries: 275 g liquid cream (Pilos); 200 g dark chocolate (55% cocoa); 1 tbsp cocoa; 150 g cherry jam. Syrup: 40 ml concentrated cherry syrup + 200 ml still water (for base 1); 30 ml concentrated acacia syrup + 150 ml still water (for base 2). Decoration: fresh raspberries.

Dessert - Layered cake with mascarpone, chocolate, cherries, and raspberries by Xenia F. - Recipia

Layered cake with mascarpone, chocolate, cherries, and raspberries If you're looking for a dessert that impresses both in appearance and taste, this layered cake with mascarpone, chocolate, cherries, and raspberries is the perfect choice! With rich layers of chocolate and a combination of flavors that will delight your senses, this recipe is ideal for special occasions or simply to treat your family. Total preparation time: 6 hours (including cooling time) Preparation time: 1 hour Baking time: 1 hour and 10 minutes Servings: 12 Ingredients For the Dark Cake Layer: - 5 large eggs - 160 g granulated sugar - 150 ml milk - 50 ml oil - 150 g flour - 6 g baking powder - 50 g cocoa powder - a pinch of salt For the White Cake Layer: - 3 large eggs - 120 g sugar - 100 g flour - 50 ml milk - 30 ml oil - 1 teaspoon vanilla extract - 1 teaspoon baking powder - a pinch of salt For the Mascarpone and White Chocolate Cream: - 150 g liquid cream (Pilos) - 200 g white chocolate - 1 large egg yolk - 250 g mascarpone For the Mascarpone and Dark Chocolate Cream: - 200 g dark chocolate (55% cocoa) - 300 g liquid cream (Pilos) - 250 g mascarpone - 3 large egg yolks For the Raspberry Cream: - 175 g raspberries - 4 tablespoons sugar - 160 g marshmallows For the Chocolate Cherry Cream: - 275 g liquid cream (Pilos) - 200 g dark chocolate (55% cocoa) - 1 tablespoon cocoa powder - 150 g cherry jam For the Syrup: - 40 ml concentrated cherry syrup + 200 ml still water (for the dark cake layer) - 30 ml acacia syrup + 150 ml still water (for the white cake layer) For Decoration: - fresh raspberries Step by Step 1. Preparing the Dark Cake Layer: - Start by preheating the oven to 190 degrees C. - Separate the egg whites from the yolks. - Beat the yolks with 80 g of sugar until creamy and doubled in volume. Add the oil, milk, flour mixed with baking powder and cocoa, and mix until smooth. - Beat the egg whites with a pinch of salt until stiff peaks form. Add the remaining sugar and continue beating until you achieve a glossy meringue. - Gently fold 2-3 tablespoons of the egg whites into the cocoa mixture using a spatula to maintain air in the batter. Pour the rest of the egg whites into the batter and mix gently. - Pour the mixture into a 22 cm round baking pan lined with parchment paper and bake for 40-50 minutes. I recommend doing the toothpick test - if it comes out clean, the cake is done. Remove it and let it cool on a wire rack. 2. Preparing the White Cake Layer: - Follow the same steps as for the dark cake layer, but replace the cocoa with 1 teaspoon of vanilla extract. - Pour the mixture into a 17 cm baking pan lined with parchment paper and bake for 30 minutes. Check with a toothpick. Mascarpone and White Chocolate Cream 3. Preparing the Cream: - In a non-stick saucepan, bring 100 g of liquid cream to a boil (without letting it boil). - Remove from heat and add the broken white chocolate. Let it sit for a minute, then stir until melted. - Add the egg yolk to the warm mixture and mix until smooth. Strain the cream through a sieve and let it cool completely. - Mix the mascarpone with 50 g of liquid cream and add it to the cooled cream. Refrigerate for at least 4 hours. Mascarpone and Dark Chocolate Cream 4. Preparing the Cream: - Follow the same procedure as for the white chocolate cream, but use 200 g of dark chocolate. - After it cools, refrigerate the mixture for 4 hours. Mix a little before adding the mascarpone and combine well. Raspberry Cream 5. Preparing the Cream: - In a non-stick saucepan, combine the raspberries with the sugar and cook over low heat until it turns into a thick sauce. - Add the marshmallows and stir until completely melted. Chocolate Cherry Cream 6. Preparing the Cream: - Heat the liquid cream to a boil, remove from heat, and add the broken chocolate. Stir until smooth. - Let it cool, then refrigerate for 4 hours. Mix before adding the cherries. Assembling the Cake 7. Assembling the Cake: - Start with the dark cake layer: cut it into slices. - On a serving platter, place one slice of cake, soak it with 1/3 of the cherry syrup, add half of the chocolate cherry cream, followed by another slice of cake, soak it, add the remaining cream, and then the final layer of cake, which should also be soaked. Refrigerate for 1-2 hours. - Remove the cake from the ring and place 4 support sticks around it. Cover the cake with the dark chocolate mascarpone cream and refrigerate for 2 hours. 8. Assembling the White Cake Layer: - Cut the white cake into slices and assemble it in a cake ring just like the dark one, using the raspberry cream between the layers. - Refrigerate for 1-2 hours and then remove the ring. 9. Finishing the Cake: - Cover the white cake with mascarpone and white chocolate cream only on the sides, leaving the top free. - Carefully place the white cake on top of the dark one, then cover the rest of the cake with the remaining cream. - Put the cake back in the refrigerator until serving. Personal Note For an extra touch of elegance, you can decorate the cake with fresh raspberries and a few mint leaves. This cake is not only a visual delight but also an explosion of flavors that blend perfectly. Each bite will remind you of special moments spent with loved ones. Practical Tips - Make sure all ingredients are at room temperature before you start to facilitate blending. - Use high-quality chocolate for the best results. - You can substitute raspberries with other seasonal fruits, such as strawberries or blueberries, depending on your preferences. Frequently Asked Questions - Can I use other types of flour? Yes, you can experiment with whole wheat flour for a richer taste, but the texture will be different. - How do I store the cake? This cake can be stored in the refrigerator, covered, for up to 3 days. - Is it possible to freeze the cake? While it is possible, it is recommended to freeze each layer separately to maintain texture. This layered cake with mascarpone, chocolate, cherries, and raspberries is not just a dessert; it's a culinary experience. Whether you serve it at a birthday, a wedding, or simply to treat yourself, it is guaranteed to leave a lasting impression! Enjoy!

Category: Dessert Author: Xenia F. Views: 1 Date: 06.10.2024

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