Spring Cake with Mascarpone Cream and Cherry Jelly
Every time spring makes its presence felt, I feel the need to celebrate the nature that is reborn, and a delicate and fluffy cake is the perfect choice. This cake with mascarpone cream and cherry jelly will bring a touch of joy to any special moment, whether it’s an anniversary, a gathering with friends, or simply a weekend treat. Here’s how to prepare it step by step!
Preparation time: 40 minutes
Baking time: 30-35 minutes
Total time: 1 hour and 15 minutes (plus cooling time)
Number of servings: 8
Ingredients
For the Sponge Cake (20 cm pan):
- 5 eggs
- 150 g sugar
- 150 g flour
- 1 packet baking powder
- A pinch of salt
For the Cream:
- 250 g mascarpone
- 2 tablespoons powdered sugar
- 1 packet vanilla pudding Dr. Oetker
- 300 ml milk (at room temperature)
- 1 tablespoon powdered sugar (for pudding)
- Canned cherries for cakes (about 200 g)
For the Cherry Jelly:
- 300 ml cherry syrup
- 1 tablespoon cornstarch
For the Glaze:
- 150 g white chocolate
For Decoration:
- 300 ml whipped cream
- 3 tablespoons sour cream
Preparation
1. Preparing the Cake Base:
Start by preparing the pan. Line the bottom of the pan with baking paper and place a strip of paper on the sides of the pan, sticking it with a little butter. Make sure all ingredients are at room temperature for optimal results.
2. Mixing the Eggs:
In a large bowl, add the eggs and sugar. Using a mixer, beat them at maximum speed for 20-25 minutes until the mixture triples in volume and becomes creamy, leaving traces on the surface.
3. Adding the Dry Ingredients:
In another bowl, mix the flour with salt and baking powder. Gradually add the flour mixture to the egg mixture in 3 parts, gently folding with a spatula, using overturning movements. This will help retain the air in the batter.
4. Baking the Cake:
Pour the mixture into the prepared pan and give it a few taps on the counter to settle evenly. Preheat the oven to 200 degrees Celsius and bake the cake for 30-35 minutes, without opening the oven door in the first 20-25 minutes. After 20 minutes, reduce the temperature to 180 degrees.
5. Cooling the Cake:
After the cake is baked, let it cool in the oven with the door ajar to prevent cracking. Then place it on a wire rack until the next day, when you will slice it.
6. Preparing the Pudding:
In a saucepan, mix 300 ml of milk with 1 tablespoon of sugar and a packet of vanilla pudding. Using a whisk, mix well to prevent lumps. Bring the mixture to a boil, stirring constantly, until it thickens. Let the pudding cool completely.
7. Preparing the Cherry Jelly:
Drain the cherries from the can and keep the syrup. Add water to the syrup until you reach 300 ml. Add a tablespoon of cornstarch and boil the mixture, stirring continuously, until it thickens. Let the jelly cool.
8. Preparing the Cream:
In a bowl, mix the mascarpone cream with powdered sugar. Gradually incorporate the cooled pudding, mixing gently. In another bowl, whip the cream with the sour cream, then fold it into the mascarpone and pudding mixture.
9. Assembling the Cake:
Divide the cake into three equal layers. On the first layer, spread a layer of jelly, then add a layer of cream and a few cherries. Repeat the process with the second layer. The last layer will be the bottom of the cake, which is flatter.
10. Glazing:
Melt the white chocolate in a double boiler. Once melted, pour the chocolate over the cake, allowing it to drip slightly over the edges. Before the glaze hardens, add a little jelly on top.
11. Decorating:
Use whipped cream to decorate the cake, adding cherries for an elegant and appetizing look.
Chef's Tip
To achieve the best cake base, ensure the eggs are fresh and mix them well with the sugar until they double in volume. Also, respecting the baking time is essential; an overbaked cake will dry out, while an underbaked one will collapse.
A Personal Note
I fondly remember the springs of my childhood when I would gather cherries from the orchard. This cake reminds me of those warm and joyful days. I encourage you to prepare it with your loved ones and share joyful moments with them.
Frequently Asked Questions
Can I use other fruits for the jelly?
Yes, you can experiment with other fruits, such as strawberries or raspberries.
How can I make the cake less sweet?
By reducing the amount of sugar in the cream and jelly, you can achieve a more balanced taste.
What is the best way to store the cake?
The cake will keep well in the refrigerator, covered with plastic wrap, for 3-4 days.
What can be served with this cake?
A cup of coffee or a fragrant tea will pair perfectly with this spring cake.
Nutritional Benefits
This cake is not only delicious but also rich in protein due to the eggs and mascarpone cheese. The cherries add a splash of antioxidants and vitamins, making this dessert a healthier choice for special occasions.
I hope you enjoy this spring cake with mascarpone cream and cherry jelly! Prepare it with love and treat your loved ones to a delightful dessert.
Every time spring makes its presence felt, I feel the need to celebrate the nature that is reborn, and a delicate and fluffy cake is the perfect choice. This cake with mascarpone cream and cherry jelly will bring a touch of joy to any special moment, whether it’s an anniversary, a gathering with friends, or simply a weekend treat. Here’s how to prepare it step by step!
Preparation time: 40 minutes
Baking time: 30-35 minutes
Total time: 1 hour and 15 minutes (plus cooling time)
Number of servings: 8
Ingredients
For the Sponge Cake (20 cm pan):
- 5 eggs
- 150 g sugar
- 150 g flour
- 1 packet baking powder
- A pinch of salt
For the Cream:
- 250 g mascarpone
- 2 tablespoons powdered sugar
- 1 packet vanilla pudding Dr. Oetker
- 300 ml milk (at room temperature)
- 1 tablespoon powdered sugar (for pudding)
- Canned cherries for cakes (about 200 g)
For the Cherry Jelly:
- 300 ml cherry syrup
- 1 tablespoon cornstarch
For the Glaze:
- 150 g white chocolate
For Decoration:
- 300 ml whipped cream
- 3 tablespoons sour cream
Preparation
1. Preparing the Cake Base:
Start by preparing the pan. Line the bottom of the pan with baking paper and place a strip of paper on the sides of the pan, sticking it with a little butter. Make sure all ingredients are at room temperature for optimal results.
2. Mixing the Eggs:
In a large bowl, add the eggs and sugar. Using a mixer, beat them at maximum speed for 20-25 minutes until the mixture triples in volume and becomes creamy, leaving traces on the surface.
3. Adding the Dry Ingredients:
In another bowl, mix the flour with salt and baking powder. Gradually add the flour mixture to the egg mixture in 3 parts, gently folding with a spatula, using overturning movements. This will help retain the air in the batter.
4. Baking the Cake:
Pour the mixture into the prepared pan and give it a few taps on the counter to settle evenly. Preheat the oven to 200 degrees Celsius and bake the cake for 30-35 minutes, without opening the oven door in the first 20-25 minutes. After 20 minutes, reduce the temperature to 180 degrees.
5. Cooling the Cake:
After the cake is baked, let it cool in the oven with the door ajar to prevent cracking. Then place it on a wire rack until the next day, when you will slice it.
6. Preparing the Pudding:
In a saucepan, mix 300 ml of milk with 1 tablespoon of sugar and a packet of vanilla pudding. Using a whisk, mix well to prevent lumps. Bring the mixture to a boil, stirring constantly, until it thickens. Let the pudding cool completely.
7. Preparing the Cherry Jelly:
Drain the cherries from the can and keep the syrup. Add water to the syrup until you reach 300 ml. Add a tablespoon of cornstarch and boil the mixture, stirring continuously, until it thickens. Let the jelly cool.
8. Preparing the Cream:
In a bowl, mix the mascarpone cream with powdered sugar. Gradually incorporate the cooled pudding, mixing gently. In another bowl, whip the cream with the sour cream, then fold it into the mascarpone and pudding mixture.
9. Assembling the Cake:
Divide the cake into three equal layers. On the first layer, spread a layer of jelly, then add a layer of cream and a few cherries. Repeat the process with the second layer. The last layer will be the bottom of the cake, which is flatter.
10. Glazing:
Melt the white chocolate in a double boiler. Once melted, pour the chocolate over the cake, allowing it to drip slightly over the edges. Before the glaze hardens, add a little jelly on top.
11. Decorating:
Use whipped cream to decorate the cake, adding cherries for an elegant and appetizing look.
Chef's Tip
To achieve the best cake base, ensure the eggs are fresh and mix them well with the sugar until they double in volume. Also, respecting the baking time is essential; an overbaked cake will dry out, while an underbaked one will collapse.
A Personal Note
I fondly remember the springs of my childhood when I would gather cherries from the orchard. This cake reminds me of those warm and joyful days. I encourage you to prepare it with your loved ones and share joyful moments with them.
Frequently Asked Questions
Can I use other fruits for the jelly?
Yes, you can experiment with other fruits, such as strawberries or raspberries.
How can I make the cake less sweet?
By reducing the amount of sugar in the cream and jelly, you can achieve a more balanced taste.
What is the best way to store the cake?
The cake will keep well in the refrigerator, covered with plastic wrap, for 3-4 days.
What can be served with this cake?
A cup of coffee or a fragrant tea will pair perfectly with this spring cake.
Nutritional Benefits
This cake is not only delicious but also rich in protein due to the eggs and mascarpone cheese. The cherries add a splash of antioxidants and vitamins, making this dessert a healthier choice for special occasions.
I hope you enjoy this spring cake with mascarpone cream and cherry jelly! Prepare it with love and treat your loved ones to a delightful dessert.