Cherry cake with mascarpone cream and whipped cream

Name: Cherry cake with mascarpone cream and whipped cream - Vicentia E.
Ingredients: For the base: 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 g mascarpone; 100 g white chocolate; 200 ml liquid cream; 200 g heavy cream; 3 tablespoons powdered sugar; 2 teaspoons vanilla essence. For the cherry jelly: 450 g cherries; 1 tablespoon sugar; 2 tablespoons cornstarch; a few cherries for decoration; chocolate shavings for decoration.

Dessert - Cherry cake with mascarpone cream and whipped cream by Vicentia E. - Recipia

Cherry Cake with Mascarpone Cream and Whipped Cream: An Unforgettable Delight Preparation time: 30 minutes Baking time: 25-30 minutes Total time: 1 hour Number of servings: 10-12 In the world of desserts, the cherry cake with mascarpone cream and whipped cream is a taste experience like no other. This cake combines the fluffy texture of the layers with the intense flavors of cherries and the richness of mascarpone cream, offering an explosion of flavors and textures in every slice. Whether you prepare it for a special occasion or simply to indulge yourself, this cake is sure to become everyone's favorite. The history of cherry cake is one filled with tradition, linked to the art of combining fresh fruits with delicate creams, a technique widely used in kitchens around the globe. In ancient times, fruits were used not only to add sweetness but also to bring a touch of freshness to sweet dishes. Ingredients For the sponge: - 6 eggs - 6 tablespoons sugar - 4 tablespoons oil (sunflower or olive, according to preference) - 7 tablespoons flour - 1 teaspoon baking powder - 2 teaspoons vanilla essence - A pinch of salt For the cream: - 250 g mascarpone - 100 g white chocolate - 200 ml liquid cream - 200 g heavy cream - 3 tablespoons powdered sugar - 2 teaspoons vanilla essence For the cherry jelly: - 450 g cherries (pitted) - 1 tablespoon sugar - 2 tablespoons cornstarch - A few cherries for decoration - Chocolate drops for decoration Step by Step Preparing the Sponge 1. Separating the Eggs: Start by separating the eggs. Place the yolks in a large bowl and the egg whites in another bowl. 2. Beating the Yolks: Mix the yolks with the sugar using an electric mixer until they become a light-colored, creamy mixture. This process will help aerate the mixture and make the sponge fluffier. 3. Adding Oil and Flavors: Incorporate the oil, baking powder, and vanilla essence into the yolk mixture. Mix gently to combine. 4. Sifting the Flour: Sift the flour directly over the yolk mixture. Stir with a spatula until the flour is completely incorporated, taking care not to overwork the mixture. 5. Beating the Egg Whites: In the bowl with the egg whites, add a pinch of salt and beat until you obtain a firm foam. This step is essential to achieve an airy sponge. 6. Incorporating the Egg Whites: Using a spatula, gradually add the beaten egg whites to the yolk mixture, taking care to fold them in gently so as not to lose the air from the whites. 7. Dividing the Mixture: Divide the obtained mixture into two equal parts and pour the first half into a round baking pan, 26 cm in diameter, lined with parchment paper. 8. Baking the Sponge: Place the pan in the preheated oven at 180°C and bake for 10-12 minutes. Cool the sponge on a cooling rack and repeat the process to bake the second sponge. Preparing the Cream 9. Melting the White Chocolate: In a bowl over steam, melt the white chocolate. Once melted, let it cool slightly. 10. Beating the Cream: In a bowl, combine the liquid cream with the heavy cream and powdered sugar. Use the mixer to beat until the mixture becomes a firm whipped cream. 11. Mixing the Mascarpone: In another bowl, mix the mascarpone with the cooled white chocolate. Mix gently to homogenize the mixture, then add the whipped cream and vanilla essence. Mix again to obtain a smooth cream. Preparing the Cherry Jelly 12. Preparing the Cherries: Wash the cherries, remove the pits and stems. Place the cherries in a saucepan with the sugar. 13. Making the Jelly: Over medium heat, stir continuously until the sugar melts. Dissolve the cornstarch in 3-4 tablespoons of cold water and add it to the saucepan. Stir well and let it cook until the mixture thickens. Lightly crush a few cherries with a spoon to add texture. Assembling the Cake 14. Preparing the Pan: In the pan where you baked the sponges, place plastic wrap. This trick will make it easier to remove the cake once it's ready. 15. The Sponge Layer: Place the first sponge in the pan. If desired, you can lightly soak it with a syrup made of water, vanilla, and powdered sugar, but the sponges are airy and it's not mandatory. 16. The Jelly Layer: Spread half of the cherry jelly over the first sponge, followed by half of the mascarpone cream. Use a spatula to level the cream evenly. 17. The Second Sponge: Place the second sponge over the mascarpone cream. Repeat the process: soak, add the remaining cherry jelly, and finish with the remaining cream. 18. Chilling: Cover the cake with plastic wrap and let it chill for 2-3 hours, but it's ideal to leave it overnight to allow the flavors to blend perfectly. Decorating and Serving 19. Decorating the Cake: Once the cake has cooled, carefully remove it from the pan and place it on a serving platter. Decorate with fresh cherries coated in sugar and chocolate drops. 20. Serving: Cut the cake into slices and enjoy it with a cup of freshly brewed coffee or a fragrant tea. This cake pairs wonderfully with a scoop of vanilla ice cream or a warm chocolate sauce for an extra indulgence. Practical Tips - Choosing Cherries: When selecting cherries, opt for fresh, plump, and fragrant ones. If you don't have fresh cherries, frozen cherries are an excellent alternative, but make sure to thaw them and drain any excess water before using. - Gluten-Free Option: For a gluten-free version, replace the flour with a gluten-free flour blend, maintaining the proportions. - Mascarpone Cream: You can experiment with various flavors for the mascarpone cream by adding almond extract or other essences that complement the cherries. Frequently Asked Questions - How do I keep the cake fresh? The cake can be stored in the refrigerator in an airtight container for 3-4 days. It can also be frozen, but the texture of the cream may suffer slightly. - Can I use other fruits? Absolutely! This cake is versatile and can be adapted with other fruits such as raspberries, cherries, or strawberries. - What drinks pair well with the cake? A cup of black coffee or herbal tea pairs perfectly with this cake. Additionally, a sweet wine or prosecco can enhance the culinary experience. Conclusion The cherry cake with mascarpone cream and whipped cream is a recipe that will certainly impress, both in taste and appearance. Share it with loved ones and savor every moment spent around the table, enjoying a slice of this delicacy. Whether it's a celebration, an anniversary, or simply an ordinary day, this cake will turn any moment into a special occasion. Enjoy!

Category: Dessert Author: Vicentia E. Views: 1 Date: 04.10.2024

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