Delaco mascarpone cake with whipped cream and fruit

Name: Delaco mascarpone cake with whipped cream and fruit
Ingredients: 12 eggs; 12 tablespoons flour; 8 tablespoons sugar; 4 tablespoons sugar; 2 tablespoons oil; 2 packets vanilla sugar; 1/2 packet baking powder; 500 ml whipping cream; 1 packet whipped cream stabilizer; 10 tablespoons sugar; 2 packets vanilla sugar; 500 g Delaco mascarpone; 30 g gelatin; 100 ml water; 1 450 ml jar pitted sour cherries; 1 850 ml jar peeled peaches; 150 ml juice drained from the fruit

Dessert - Delaco mascarpone cake with whipped cream and fruit by Anisoara E. - Recipia

Delaco mascarpone cake with whipped cream and fruit is served cold, with two soft sponge layers and an airy filling dotted with pieces of peach and sour cherry. I make sure to use plain mascarpone, with no added flavorings; its flavor goes well with the whipped cream and jarred fruit, and their juice soaks into the sponge. Prep: 45 minutes. Cook: 40 minutes. Rest: 315 minutes. Total time: 400 minutes. Servings: 20. Approximately 350 kcal and 7 g protein per serving.

Ingredients

For the sponge

12 eggs
12 tablespoons flour
8 tablespoons sugar
4 tablespoons sugar
2 tablespoons oil
2 packets vanilla sugar
1/2 packet baking powder

For the filling

500 ml whipping cream
1 packet whipped cream stabilizer
10 tablespoons sugar
2 packets vanilla sugar
500 g Delaco mascarpone
30 g gelatin
100 ml water
1 450 ml jar pitted sour cherries
1 850 ml jar peeled peaches
150 ml juice drained from the fruit

Preparation

1. Separate the egg whites from the yolks. Beat the egg whites with 8 tablespoons of sugar and 2 packets of vanilla sugar until stiff. 2. Beat the yolks with 4 tablespoons of sugar and 2 tablespoons of oil for 3-4 minutes, until pale. 3. Fold the yolks into the egg whites and mix briefly. Gradually add the flour and baking powder, then gently fold with a spatula from the bottom up. 4. Pour the batter into a 45 x 35 cm baking pan lined with parchment paper. Bake at 180°C for 35 minutes, until the sponge is golden and a toothpick comes out clean. Leave it to cool for an hour. 5. Drain the sour cherries and peaches, reserving 150 ml of juice for the sponge. Cut the peaches into small cubes. Leave the gelatin to bloom in 100 ml of water for 10 minutes. 6. Beat the whipping cream with the stabilizer, first on low speed, then on a higher speed. Add 10 tablespoons of sugar and 2 packets of vanilla sugar, then the mascarpone, and mix briefly, just until combined. 7. Dissolve the bloomed gelatin over steam, stirring for 5 minutes, until clear. Gradually stir it into the filling, then fold in the fruit with a spatula. Chill the filling for 15 minutes. 8. Cut the sponge into two layers and soak them with the 150 ml of reserved juice. Place one layer in the pan, spread on half the filling, add the second layer, then the rest of the filling. Smooth it with a moistened wide-bladed knife. 9. Refrigerate the cake for at least 4 hours, until the filling sets.

Notes

Keep the cake covered in the fridge and eat it within 3 days; you can bake the sponge a day ahead and keep it separately, well wrapped. Serve thin slices with unsweetened coffee. Contains gluten, eggs and dairy. Sour cherries in their own juice make the soaking liquid less sweet than cherries in syrup, so taste it before using. The whipping cream should be cold and have at least 30% fat, otherwise it won't whip firmly. Take the mascarpone out of the fridge just as you start making the filling; if it has softened, chill it for 15 minutes before mixing. If the juice in the jar is thick and very sweet, use less for soaking so the sponge doesn't become heavy. Small peach cubes distribute more easily through the filling than large slices, which can catch on the knife when you cut the cake.