Mascarpone cake with chocolate and cherries

Mascarpone, chocolate, and cherry cake – a perfect creation for any special occasion

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

Who among us hasn’t dreamed of impressing with a spectacular and delicious cake at some point? Today, I invite you to join me in making a mascarpone, chocolate, and cherry cake, a recipe that combines the sweetness of chocolate with the tartness of cherries for an absolutely delightful result. This recipe is not only a treat but also an opportunity to test your cooking skills!

The story behind the recipe

Over time, cake has been a symbol of celebrations and happy moments, being a staple at birthdays, weddings, or family reunions. The recipe we will be making today blends several traditions, enriched by the addition of creamy mascarpone and aromatic cherries, which provide a note of freshness and a contrast of flavors.

Necessary ingredients

For the cake base:
- 10 eggs
- 10 tablespoons of sugar
- 10 tablespoons of ground walnuts
- 4 tablespoons of flour

For the syrup:
- 4 tablespoons of sugar
- 300 ml of water

For the cream:
- 200 g of milk chocolate (Schogetten)
- 400 ml of liquid cream
- 6 sheets of gelatin (10 g)
- 250 g of mascarpone

For the cherry jelly:
- 300 g of frozen cherries
- 4 tablespoons of sugar
- 2 tablespoons of Dr.Oetker starch

For the fondant:
- 250 g of sugar
- 75 ml of water
- 2 tablespoons of honey
- 1 packet of vanilla sugar
- 2 tablespoons of cocoa

For decoration:
- 2 tablespoons of Finetti cream
- 3 tablespoons of cream (from the cake)
- Colored candies for decoration

Step by step: Preparing the cake

1. Preparing the base
Start by preparing the cake pan. Use a 27 cm diameter pan and line it with baking paper for easy removal of the cake. Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form.

In another bowl, mix the yolks with the sugar until you achieve a smooth cream. Add the ground walnuts and flour, carefully mixing to achieve a uniform composition. Gently fold in the beaten egg whites, using slow bottom-up movements to avoid losing air from the mixture.

Carefully pour the mixture into the prepared pan and place it in the preheated oven at 180 degrees Celsius. The base is ready when it passes the toothpick test – insert a toothpick in the center, and if it comes out clean, the base is perfect.

2. Preparing the syrup
In a saucepan, caramelize the sugar over medium heat, then add 300 ml of water. Let it boil until the sugar is completely dissolved. Once the syrup has cooled, you can use it to soak the base.

3. Preparing the cream
In a double-bottomed saucepan, add the chopped chocolate and liquid cream. Place the saucepan over heat, stirring continuously to avoid burning. When the chocolate has melted, remove the saucepan from heat and add the well-drained gelatin sheets after hydrating them in cold water. Mix well to homogenize the composition, then let it cool in the refrigerator for about 2 hours.

After cooling, mix the cream and add the mascarpone, gently stirring until you achieve a smooth cream.

4. Preparing the cherry jelly
Chop the cherries into small pieces and add them to a saucepan along with the sugar. Place it over heat and let it come to a boil. Add the starch diluted in cold water and mix well until it thickens. Let it cool.

5. Assembling the cake
On a serving platter, place the first base and generously soak it. Use a cake ring to delineate it. Spread some of the cream over the base, followed by the cherry jelly. It doesn’t need to be uniform; rather, you should create an interesting layer of textures. Place the cake in the freezer for 10-15 minutes to set.

After it has set, add the second base, soak it, and use the remaining cream (except for 3 tablespoons for decoration). Then place the last base, which will be the top one.

6. Preparing the fondant
Make a syrup from sugar and water, letting it boil until it becomes clear. Add the honey and let it boil a little more. Test the syrup's consistency by dropping a drop into a glass of water. If the drop spreads out, leave it on the heat; if it stays compact, it’s ready.

Place the saucepan in the sink with cold water, stirring continuously. When the syrup starts to whiten, add the vanilla sugar and cocoa. Mix well, and if it becomes too thick, put it back on the heat for a bit to liquefy.

7. Decorating the cake
Pour the fondant over the cooled cake, allowing it to settle evenly. Once the fondant has set, decorate with the Finetti cream and the reserved cream. Add colored candies for a cheerful look.

Practical tips
- Ensure all ingredients are at room temperature for a uniform texture.
- The cake base is easier to cut and handle if left to cool completely a day before serving.
- You can replace the cherries with other berries, like raspberries or blackberries, for a different jelly variant.

Frequently asked questions
- Can I use white chocolate instead of milk chocolate?
Yes, but you will need to adjust the sugar amount, as white chocolate is sweeter.

- How can I store the cake?
The cake keeps well in the refrigerator, covered, for 3-4 days.

Recommended pairings
This delicious cake goes wonderfully with a cup of fresh coffee or a fragrant tea. Additionally, a glass of sweet wine could add an extra touch of elegance to the evening.

I encourage you to try this recipe at home, personalize it with your favorite ingredients, and enjoy every moment spent in the kitchen. The mascarpone, chocolate, and cherry cake is not just a dessert but a way to create delicious memories with your loved ones!