I have made this cake many times, especially when I have sour cherries in the freezer or compote from last year. What I like most is that the sponge always turns out fluffy, and the mascarpone cream with sour cherry yogurt is quick to make and not too sweet. I take my time assembling it because I like to have the layers well soaked and not have the cream spill everywhere.
Quick Info
Total time: approx. 2 hours (including cooling and assembly)
Preparation time: approx. 30 minutes
Baking time: 35-40 minutes
Servings: 12 (20 cm diameter cake)
Difficulty: medium
Recipe type: fruit cake, suitable for birthdays or summer occasions
Ingredients
For the sponge:
6 eggs
90 g brown sugar
90 g white sugar
180 g flour
60 g starch
20 g dark cocoa (Dr. Oetker)
2 tablespoons chocolate pudding powder (Dr. Oetker)
1 packet vanilla sugar (with rum flavor, if available)
1 packet baking powder
a pinch of salt
For the cream:
250 g mascarpone cream
400 ml liquid cream
2 packets whipping cream stabilizer
1 small glass of sour cherry yogurt
100 g powdered sugar
1 jar of pitted sour cherry compote (or fresh/frozen cherries)
For decoration:
whipped cream
some cherries
Preparation method
1. Drain the cherries from the compote or the fresh/frozen ones in a sieve while you prepare the rest.
2. For the sponge, separate the eggs. Beat the egg whites with a pinch of salt until stiff. Gradually add the brown sugar, mixing well after each spoonful to dissolve the sugar. Continue mixing for a few minutes for stability.
3. Beat the egg yolks separately with the white sugar, a pinch of salt, and the vanilla sugar. Mix until light in color.
4. In the egg yolk mixture, add about 5 tablespoons of the beaten egg whites (do not mix everything at once, as you will lose the air). Separately, mix the flour, cocoa, pudding powder, starch, and baking powder. Sift everything twice to make the sponge airier.
5. Add the dry ingredients over the egg yolks, alternating with the spoonfuls of egg whites. Gently fold from bottom to top. Finally, incorporate the remaining egg whites with wide and gentle movements.
6. Preheat the oven to 180°C (the exact temperature is not specified in the recipe, but for cakes like this, 175-180°C works well). Line the bottom of a 20 cm cake pan with parchment paper. Pour the mixture and level it gently.
7. Bake for 35-40 minutes. The sponge should be risen and no longer sticky to the touch. Remove and let cool completely. Then detach the sponge from the paper and cut it into three equal layers. If using a larger pan, the sponge will be thinner, but the steps are the same.
8. For the cream: mix the mascarpone cream with the powdered sugar for a few moments, just until homogenized. Add the sour cherry yogurt and mix very briefly.
9. Separately, whip the liquid cream with the stabilizer. When it’s firm, gradually add the mascarpone mixture and mix a little more until you have a fluffy cream.
10. In this cream, you can incorporate the drained cherries or layer them between layers over the cream when assembling. Typically, I place them directly over the whipped cream layer at each level, so they are visible and do not release too much juice into the cream.
11. For assembly: soak the bottom layer well with the compote juice. Add a layer of cream, then the cherries, repeat with the next sponge layer, again cream and cherries. The top layer is soaked very lightly, just enough not to be dry.
12. Decorate the cake with whipped cream and a few reserved cherries for decoration.
Why I make this recipe often
I love it because it’s balanced – the sponge is not dry, and the cream is not heavy. The cake slices easily and can be adapted with other fruits if I don’t have sour cherries. It keeps well in the fridge for a day or two, so it’s great for preparing a day before the celebration.
Tips and variations
Tips
If you find the sponge too high, use a larger pan or bake in two equal pans, so you don’t have to cut it.
Let the cherries drain for at least 20-30 minutes so they don’t wet the cream.
When cutting the sponge, wait for it to cool completely; otherwise, it crumbles easily.
Substitutions
The cherries from the compote can be replaced with well-drained frozen cherries or even cherries if they are in season.
You can use white sugar instead of brown, but the taste will be slightly simpler.
The sour cherry yogurt can be replaced with plain yogurt or yogurt with other fruits if you don’t have the sour cherry version.
Variations
The sponge can also be made with lemon or orange flavor if you don’t want cocoa.
The cream can also be made with other sour fruits, such as raspberries or currants.
For a richer cake, add a little grated chocolate between layers.
Serving ideas
The cake is served cold, straight from the refrigerator. It goes well with coffee or homemade compote. For decoration, you can add mint leaves or grated chocolate if you want something extra.
Frequently asked questions
Can I use frozen sour cherries?
Yes, but you need to let them thaw and drain so they don’t wet the cream and sponge.
What can I soak the sponge with if I don’t have compote?
You can use sour cherry juice, diluted syrup with water, or even water with a little lemon and sugar if you have nothing else.
Do I have to use whipped cream stabilizer?
If you use a natural liquid cream that whips firmly, you can omit the stabilizer, but for safety in assembly, it’s better to use it.
Can I make the cake a day in advance?
Yes, I actually recommend letting it sit in the fridge for a few hours or overnight; it slices better, and the sponge absorbs the syrup.
Nutritional values
Approximately, for a slice (1/12 of the cake): about 300-350 kcal, with approximately 5 g of protein, 18-20 g of fat (mostly from cream and mascarpone), 30-35 g of carbohydrates, depending on how much sugar you use and the cherries. The cake is richer in fat than a simple one, but it’s not excessively sweet. The information is approximate and depends on the ingredients and portion sizes.
Storage and reheating
Keep in the fridge, covered, for 2-3 days. I do not recommend freezing it as it changes texture. There’s no point in reheating it; it’s served cold. If the sponge hardens, you can soak it a little before serving.
Quick Info
Total time: approx. 2 hours (including cooling and assembly)
Preparation time: approx. 30 minutes
Baking time: 35-40 minutes
Servings: 12 (20 cm diameter cake)
Difficulty: medium
Recipe type: fruit cake, suitable for birthdays or summer occasions
Ingredients
For the sponge:
6 eggs
90 g brown sugar
90 g white sugar
180 g flour
60 g starch
20 g dark cocoa (Dr. Oetker)
2 tablespoons chocolate pudding powder (Dr. Oetker)
1 packet vanilla sugar (with rum flavor, if available)
1 packet baking powder
a pinch of salt
For the cream:
250 g mascarpone cream
400 ml liquid cream
2 packets whipping cream stabilizer
1 small glass of sour cherry yogurt
100 g powdered sugar
1 jar of pitted sour cherry compote (or fresh/frozen cherries)
For decoration:
whipped cream
some cherries
Preparation method
1. Drain the cherries from the compote or the fresh/frozen ones in a sieve while you prepare the rest.
2. For the sponge, separate the eggs. Beat the egg whites with a pinch of salt until stiff. Gradually add the brown sugar, mixing well after each spoonful to dissolve the sugar. Continue mixing for a few minutes for stability.
3. Beat the egg yolks separately with the white sugar, a pinch of salt, and the vanilla sugar. Mix until light in color.
4. In the egg yolk mixture, add about 5 tablespoons of the beaten egg whites (do not mix everything at once, as you will lose the air). Separately, mix the flour, cocoa, pudding powder, starch, and baking powder. Sift everything twice to make the sponge airier.
5. Add the dry ingredients over the egg yolks, alternating with the spoonfuls of egg whites. Gently fold from bottom to top. Finally, incorporate the remaining egg whites with wide and gentle movements.
6. Preheat the oven to 180°C (the exact temperature is not specified in the recipe, but for cakes like this, 175-180°C works well). Line the bottom of a 20 cm cake pan with parchment paper. Pour the mixture and level it gently.
7. Bake for 35-40 minutes. The sponge should be risen and no longer sticky to the touch. Remove and let cool completely. Then detach the sponge from the paper and cut it into three equal layers. If using a larger pan, the sponge will be thinner, but the steps are the same.
8. For the cream: mix the mascarpone cream with the powdered sugar for a few moments, just until homogenized. Add the sour cherry yogurt and mix very briefly.
9. Separately, whip the liquid cream with the stabilizer. When it’s firm, gradually add the mascarpone mixture and mix a little more until you have a fluffy cream.
10. In this cream, you can incorporate the drained cherries or layer them between layers over the cream when assembling. Typically, I place them directly over the whipped cream layer at each level, so they are visible and do not release too much juice into the cream.
11. For assembly: soak the bottom layer well with the compote juice. Add a layer of cream, then the cherries, repeat with the next sponge layer, again cream and cherries. The top layer is soaked very lightly, just enough not to be dry.
12. Decorate the cake with whipped cream and a few reserved cherries for decoration.
Why I make this recipe often
I love it because it’s balanced – the sponge is not dry, and the cream is not heavy. The cake slices easily and can be adapted with other fruits if I don’t have sour cherries. It keeps well in the fridge for a day or two, so it’s great for preparing a day before the celebration.
Tips and variations
Tips
If you find the sponge too high, use a larger pan or bake in two equal pans, so you don’t have to cut it.
Let the cherries drain for at least 20-30 minutes so they don’t wet the cream.
When cutting the sponge, wait for it to cool completely; otherwise, it crumbles easily.
Substitutions
The cherries from the compote can be replaced with well-drained frozen cherries or even cherries if they are in season.
You can use white sugar instead of brown, but the taste will be slightly simpler.
The sour cherry yogurt can be replaced with plain yogurt or yogurt with other fruits if you don’t have the sour cherry version.
Variations
The sponge can also be made with lemon or orange flavor if you don’t want cocoa.
The cream can also be made with other sour fruits, such as raspberries or currants.
For a richer cake, add a little grated chocolate between layers.
Serving ideas
The cake is served cold, straight from the refrigerator. It goes well with coffee or homemade compote. For decoration, you can add mint leaves or grated chocolate if you want something extra.
Frequently asked questions
Can I use frozen sour cherries?
Yes, but you need to let them thaw and drain so they don’t wet the cream and sponge.
What can I soak the sponge with if I don’t have compote?
You can use sour cherry juice, diluted syrup with water, or even water with a little lemon and sugar if you have nothing else.
Do I have to use whipped cream stabilizer?
If you use a natural liquid cream that whips firmly, you can omit the stabilizer, but for safety in assembly, it’s better to use it.
Can I make the cake a day in advance?
Yes, I actually recommend letting it sit in the fridge for a few hours or overnight; it slices better, and the sponge absorbs the syrup.
Nutritional values
Approximately, for a slice (1/12 of the cake): about 300-350 kcal, with approximately 5 g of protein, 18-20 g of fat (mostly from cream and mascarpone), 30-35 g of carbohydrates, depending on how much sugar you use and the cherries. The cake is richer in fat than a simple one, but it’s not excessively sweet. The information is approximate and depends on the ingredients and portion sizes.
Storage and reheating
Keep in the fridge, covered, for 2-3 days. I do not recommend freezing it as it changes texture. There’s no point in reheating it; it’s served cold. If the sponge hardens, you can soak it a little before serving.