Layered cake with mascarpone, chocolate, cherries, and raspberries
Layered cake with mascarpone, chocolate, cherries, and raspberries
If you are looking for a dessert that impresses not only in appearance but also in taste, you have found the right recipe! Our layered cake with mascarpone, chocolate, cherries, and raspberries is a refined combination of fluffy layers and rich creams, perfect for any special occasion. Not only is it a visual feast, but each bite brings an explosion of enticing flavors. This recipe is inspired by my daughter's personal preferences, who wanted to turn these delicious ingredients into a memorable cake.
Preparation time: 40 minutes
Baking time: 1 hour
Total time: 1 hour and 40 minutes
Number of servings: 12
Ingredients
Layer 1 (dark):
- 5 large eggs
- 160 g granulated sugar
- 150 ml milk
- 50 ml oil
- 150 g flour
- 6 g baking powder
- 50 g cocoa powder
- a pinch of salt
Layer 2 (white):
- 3 large eggs
- 120 g sugar
- 100 g flour
- 50 ml milk
- 30 ml oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- a pinch of salt
Mascarpone and white chocolate cream:
- 150 g liquid cream
- 200 g white chocolate
- 1 large egg yolk
- 250 g mascarpone
Mascarpone and dark chocolate cream:
- 300 g liquid cream
- 200 g dark chocolate (minimum 55% cocoa)
- 3 large egg yolks
Raspberry cream:
- 175 g raspberries
- 4 tablespoons sugar
- 160 g marshmallows
Chocolate cream with cherries:
- 275 g liquid cream
- 200 g dark chocolate (minimum 55% cocoa)
- 1 tablespoon cocoa powder
- 150 g cherry jam
Syrup:
- 40 ml concentrated cherry syrup + 200 ml still water (for layer 1)
- 30 ml acacia syrup + 150 ml still water (for layer 2)
Decoration:
- fresh raspberries
Preparing the layers
Layer 1 (dark):
1. Start by preheating the oven to 190°C. This step is important for even baking.
2. Separate the egg whites from the yolks. Remember, a clean and dry bowl is essential for whipping the egg whites.
3. Beat the yolks with 80 g of sugar until the mixture becomes light in color and fluffy.
4. Add the oil, milk, flour mixed with baking powder and cocoa powder. Mix everything well until the ingredients are evenly incorporated.
5. In another bowl, beat the egg whites with a pinch of salt until frothy. Add the remaining sugar and continue beating until you achieve stiff peaks.
6. In the cocoa and yolk mixture, add 2-3 tablespoons of egg whites and gently fold with a spatula. Then, carefully fold in the remaining egg whites.
7. Pour the mixture into a round baking pan (22 cm) lined with parchment paper and place it in the oven for 40-50 minutes. Check with a toothpick to see if it is baked and let it cool on a rack.
Layer 2 (white):
1. Repeat the steps above, but replace the cocoa powder with vanilla extract to achieve a fragrant vanilla flavor. Use a smaller pan (17 cm) and bake for 30 minutes.
Preparing the creams
Mascarpone and white chocolate cream:
1. Place 100 g of liquid cream in a non-stick saucepan over low heat. When it starts to heat up (without boiling), turn off the heat and add the chopped white chocolate. Let it sit for a minute, then stir until completely melted.
2. Add the egg yolk to the warm mixture and homogenize. Strain the mixture through a sieve and let it cool completely.
3. Whip the mascarpone with 50 g of liquid cream and incorporate it into the cooled mixture. Then, refrigerate for at least 4 hours.
Mascarpone and dark chocolate cream:
1. Follow the same steps as for the white cream, using dark chocolate instead of white chocolate.
Raspberry cream:
1. Start preparing the raspberry cream only when you are ready to assemble the cake. Place the raspberries with the sugar over low heat in a non-stick saucepan and let it cook until it becomes a thick sauce.
2. Add the marshmallows and stir constantly until they are completely melted.
Chocolate cream with cherries:
1. Heat the liquid cream in a non-stick saucepan, then turn off the heat and add the chopped chocolate. Let it sit for 2 minutes and stir vigorously until completely melted.
2. Once cooled, place the mixture in the refrigerator for 4 hours.
3. Remove the cream from the refrigerator and whip for a few minutes until it becomes lighter in color. Add the cherries and gently fold with a spoon.
Assembling the cake
1. For the dark layer, cut it into three slices. Place the first slice on a serving plate, soak it with 1/3 of the cherry syrup, and spread half of the chocolate cream with cherries. Add the second slice, soak it, add the remaining cream, and then the third slice, which is also soaked. Place the cake in the refrigerator for 1-2 hours.
2. After it has set, remove the cake from the refrigerator, remove the ring, and place 4 sticks or straws around the cake, about 5-10 cm from the edge, to support the next layer.
3. Coat the layer with the mascarpone and dark chocolate cream and refrigerate again for at least 2 hours.
4. The white layer is cut into slices, placed in the cake ring, where the first slice is added, soaked, half of the warm raspberry cream is spread, the second slice, soaked, the remaining raspberry cream, and the last slice, which is also soaked. Place the layer in the refrigerator for 1-2 hours.
5. After it has set, remove the ring and coat only the edge of the cake with the mascarpone and white chocolate cream. Refrigerate for at least 1 hour.
6. Carefully place the white layer on top of the dark layer, then coat the cake with the remaining cream. Finish with fresh raspberries.
Serving
Keep the cake in the refrigerator until serving. This layered cake with mascarpone, chocolate, cherries, and raspberries pairs perfectly with a cup of coffee or a glass of sweet white wine. It is the ideal dessert for parties, anniversaries, or any special occasion.
Useful tips
- Make sure all ingredients are at room temperature for better mixing.
- You can use fresh or frozen berries, but be sure to thaw and drain them well before use.
- Give the cake a personal touch by adding toasted nuts or chocolate chips between the layers of cream.
- Instead of cherries, you can use other seasonal fruits like strawberries or blueberries to vary the flavor.
Nutritional benefits
This cake is not only delicious but also full of natural flavors and nutrients. Raspberries are a good source of vitamin C and antioxidants, while dark chocolate contains flavonoids that can support cardiovascular health. Of course, moderation is key!
Frequently asked questions
1. Can I use another type of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the texture may change.
2. How can I store the cake?
The cake keeps well in the refrigerator for 3-4 days, covered with plastic wrap to prevent drying out.
3. Is it possible to freeze the cake?
Yes, you can freeze the cake (preferably without adding the cream) for up to 2 months. Make sure it is well wrapped in plastic wrap.
Now that you have all the necessary information, all that's left is to start cooking! Every step you take will bring you closer to a spectacular result. Enjoy your meal!
Ingredients: Layer 1: 5 large eggs 160 g granulated sugar 150 ml milk 50 ml oil 150 g flour 6 g baking powder 50 g cocoa a pinch of salt Layer 2: 3 large eggs 120 g sugar 100 g flour 50 ml milk 30 ml oil 1 tsp vanilla extract 1 tsp baking powder a pinch of salt Mascarpone and white chocolate cream: 150 g liquid cream (Pilos) 200 g white chocolate 1 large egg yolk 250 g mascarpone Mascarpone and dark chocolate cream: 200 g chocolate 300 g liquid cream (Pilos) 250 g mascarpone 3 large egg yolks Raspberry cream: 175 g raspberries 4 tbsp sugar 160 g marshmallows Chocolate cream with cherries: 275 g liquid cream (Pilos) 200 g dark chocolate (55% cocoa) 1 tbsp cocoa 150 g cherry jam Syrup: 40 ml concentrated cherry syrup + 200 ml still water (for layer 1) 30 ml acacia syrup + 150 ml still water (for layer 2) Decoration: raspberries
