Cherry jelly cake with vanilla mascarpone cream

Cherry jelly and vanilla mascarpone cream cake

Summer brings us not only sunshine and warm days but also a wealth of delicious fruits, and cherries are undoubtedly the stars of this season. This cake with cherry jelly and vanilla mascarpone cream is a true delight for the taste buds, perfect for celebrating beautiful moments with loved ones. With a fluffy base, a fine cream, and a sweet-sour jelly, this dessert will quickly become your favorite.

Preparation time: 1 hour
Baking time: 30-35 minutes
Total time: 1 hour 30 minutes
Number of servings: 12

Ingredients:

For the base:
- 8 eggs
- A pinch of salt
- 8 tablespoons of sugar
- 4 tablespoons of cold water
- 4 tablespoons of oil
- 16 tablespoons of flour
- 1 packet of baking powder

For the vanilla cream:
- 2 eggs
- 100 g sugar
- 2 tablespoons of cornstarch
- 400 ml milk
- 250 g mascarpone

For the cherry jelly:
- 500 g cherries
- 3-4 tablespoons of sugar (or to taste)
- 50 ml water
- 2 tablespoons of cornstarch

For soaking:
- Water + sugar to taste
- Grated lemon zest
- 2 packets of vanilla sugar
- 1 teaspoon of vanilla essence

For decoration:
- 200 ml liquid cream
- Grated chocolate
- A few fresh cherries

Preparation:

1. Preparing the base: Start by separating the eggs. Place the egg whites in a large bowl, add a pinch of salt, and beat until stiff peaks form. Gradually add the sugar, continuing to beat, then add the cold water and mix for a few seconds until the mixture becomes glossy.

In another bowl, mix the egg yolks with the oil, then gently fold them into the egg white mixture, being careful not to lose the air in the composition.

Start sifting the flour together with the baking powder into the egg whites in 2-3 batches, mixing gently from bottom to top. This is an essential technique that will ensure a fluffy base.

Pour the resulting mixture into a 26 cm pan lined with parchment paper and bake in a preheated oven at 180 degrees Celsius for about 30-35 minutes. The base is ready when it turns golden and passes the toothpick test.

When ready, let it cool on a rack, then cut it into three layers.

2. Preparing the vanilla cream: In a bowl, beat the eggs together with the sugar and vanilla sugar. Gradually add the cornstarch and milk, mixing continuously to avoid lumps.

Place the mixture over low heat, stirring constantly until it thickens like pudding. Add the vanilla essence and let it cool. After it has cooled, take 3 tablespoons of the vanilla cream and mix it with the mascarpone until you obtain a fine and fluffy cream.

3. Preparing the cherry jelly: Wash the cherries, pit them, and place them in a pot with the sugar. Let them sit for 10-15 minutes to release their juice, then add the water and put it on the heat.

Let it boil for a few minutes until the cherries soften, then add the cornstarch dissolved in a little water. Continue to stir until it thickens, then remove from heat and let it cool.

4. Assembling the cake: Place the first layer on a platter, soak it with the mixture of water, sugar, and grated lemon zest, then pour half of the cherry jelly and half of the vanilla cream.

Place the second layer, soak it, then spread it with the remaining jelly and vanilla cream. Place the last layer, soak it, and refrigerate the cake for about 30 minutes.

5. Decorating the cake: Whip the liquid cream until firm, but do not overdo it to avoid turning it into butter. Mix the cream with the reserved pudding. Use this cream to cover the cake, and on top, you can create small peaks using a spatula or a piping bag.

Sprinkle grated chocolate on top and decorate with a few fresh cherries.

6. Serving: I recommend serving the cake well chilled, alongside a cup of fruit tea or a sweet wine, which will perfectly complement the flavors.

Nutritional benefits: This cake is not only delicious, but cherries are rich in antioxidants, vitamins A and C, being beneficial for health. Additionally, mascarpone provides calcium and healthy fats, while eggs contribute essential proteins.

Frequently asked questions:
- How can I vary the flavors of this cake?
You can add orange or lemon flavors to the vanilla cream for a citrus note. Also, replace the cherries with other seasonal fruits like raspberries or peaches for different combinations.

- What can I do with leftover cake?
If you have some pieces left, you can turn them into a delicious parfait, alternating layers of cake with Greek yogurt and fresh fruits.

Try this simple and delicious recipe for cherry jelly and vanilla mascarpone cream cake, ideal for any occasion! Enjoy!