Yogurt and mascarpone cream cake
I made this cake with yogurt and mascarpone cream one afternoon when I had some frozen sour cherries and wanted something refreshing. It turned out light, without spending too much time by the oven, and it didn't last long in the fridge – it was finished quite quickly. The base is simple, the cream is light, and the cherry glaze adds just the right touch. I assembled it directly with the ring of the mold, without complicating things with decorations.
Quick info
Total time: about 4 hours (includes cooling)
Preparation time: 40-50 minutes
Baking time: 30 minutes (for the base)
Servings: 10-12 slices
Difficulty: medium, with simple steps
Recipe type: dessert, occasion cake or for the weekend
Ingredients
Cocoa base
4 eggs
6 tablespoons sugar
4 tablespoons oil
4 tablespoons water
1 packet baking powder
4 tablespoons flour
1 tablespoon cornstarch
1 tablespoon dark cocoa
Cream
2 boxes of yogurt with sour cherries (2 x 370 g)
1 box of mascarpone
1 packet gelatin
3 tablespoons whipped cream
3 tablespoons powdered sugar
Cherry glaze
150-200 ml cherry juice
2 teaspoons butter
6-7 tablespoons sugar
Burnt sugar syrup
3 tablespoons sugar
200 ml water
Decoration
200 g frozen sour cherries
Preparation method
1. Preparing the cocoa base
1. Separate the eggs. Beat the egg whites with a pinch of salt until frothy. When they start to firm up, add the sugar, tablespoon by tablespoon, and continue mixing until a glossy meringue forms.
2. In a separate bowl, mix the egg yolks with the oil and water.
3. Pour the egg yolk mixture over the meringue and gently fold in with a spatula, using wide, bottom-to-top movements.
4. Mix the flour, cornstarch, baking powder, and cocoa. Gradually add them, also with the spatula, without losing volume.
5. Line the mold with baking paper and pour in the mixture. Bake in a preheated oven (170-180°C, classic mode, not fan) for 30 minutes. Do the toothpick test – if it comes out clean, it's ready.
6. Remove the base onto a cooling rack and let it cool completely. Then cut it into three layers with a long, thin knife.
2. Yogurt and mascarpone cream
1. In a bowl, mix the mascarpone with the yogurt and powdered sugar. Use the mixer just until it becomes smooth.
2. Whip the cream separately and then fold it into the mixture with gentle movements.
3. Hydrate the gelatin according to the instructions on the packet (usually in a little cold water for 5-10 minutes). Then put the hydrated gelatin in the microwave for about 40 seconds until it becomes liquid – do not boil.
4. Let it cool slightly, then quickly mix the gelatin into the cream to avoid lumps. Chill in the fridge for 10 minutes.
3. Cherry glaze
1. Put the butter in a thick-bottomed pot over low heat.
2. When it starts to melt, add the frozen sour cherries (with the juice they released) and the sugar.
3. Let it simmer together for about 15 minutes. The cherries should soften well and release juice.
4. Remove the cherries with a slotted spoon and continue boiling the liquid until it reduces and becomes slightly syrupy (another 5-10 minutes).
5. Let the glaze cool for 5 minutes, then use it for assembly.
4. Burnt sugar syrup
1. Put the sugar in a small saucepan over medium heat.
2. Let it melt until it caramelizes, without stirring.
3. When it is golden, pour in the water at once (be careful of the steam) and let it boil for a few minutes until all the caramel dissolves.
4. Let it cool completely.
5. Assembling the cake
1. Place the first layer on a platter and surround it with the ring from the baking mold.
2. Lightly soak the first layer with the burnt sugar syrup (don't overdo it, the layer is already airy enough).
3. Spread a layer of cream (about one-third).
4. Place the second layer, soak it, and add cream again.
5. Continue with the last layer, soak it, and spread the remaining cream on top.
6. Pour the cooled cherry glaze over the cream and level it gently.
7. Sprinkle or arrange the cooked cherries (from the glaze) on top, as desired.
8. Refrigerate the cake for at least 3-4 hours for the cream to set and stabilize.
9. Remove the ring, transfer to a platter, and if you like, leave it simple or decorate further.
Why I make this recipe often
The cake is light, it doesn’t have heavy creams and is suitable when you need something refreshing. For family, it’s practical because it doesn’t require complicated ingredients. It assembles quickly, and the cherries give it a slightly sour taste that is not overwhelming. No complicated techniques are needed.
Tips and variations
Tips
Use room temperature eggs for the base, they whip better.
If the base breaks a little when slicing, cover it with cream and it won't be visible.
Let the cream chill for at least 10 minutes after adding the gelatin to firm up a bit.
The cherries should be well drained before placing them on the cake, so they don’t leak everywhere.
Substitutions
The yogurt with sour cherries can be replaced with plain yogurt and blended sour cherries if you can’t find fruit yogurt.
The cream can be either vegetable or dairy, there’s no significant difference at this quantity.
If you don’t have cornstarch, you can use only flour, but the base will be fluffier with cornstarch.
Mascarpone can be swapped with a richer cream cheese, but the taste will change slightly.
Variations
You can make the same cake with other sour fruits – raspberries, currants, cherries.
For a simpler taste, skip the cherry glaze and just add fruits on top.
The cream can be flavored with a little lemon zest or vanilla extract.
Serving ideas
It cuts best cold, with a knife dipped in hot water.
It works as a summer dessert, not just as a festive cake.
It can be served plain or with extra fruits on the side.
Frequently asked questions
1. What do I do if I don’t have yogurt with sour cherries?
You can use plain yogurt and add blended or finely chopped sour cherries. Adjust the quantity to taste.
2. My base turned out too dry. What can I do?
It might have been in the oven too long or too little syrup was used during assembly. Next time check the base in time and don’t let it dry out.
3. What can I replace gelatin with?
If you don’t want to use gelatin, you can try agar-agar, but it works differently. Follow the instructions on the package for proportions.
4. Can I freeze the cake?
I do not recommend it. The yogurt and gelatin cream does not maintain its texture after freezing.
5. Is the burnt sugar syrup mandatory?
No, but it helps to hydrate the base and gives a pleasant caramel taste. You can also use simple syrup if you want something more neutral.
Nutritional values
Approximately, one slice (out of 12) has about 230-250 kcal. Macros for one slice: 6-7 g protein, 30 g carbohydrates, 9-10 g fats. The values are indicative, depending on the size of the slice and how much cream you use for each layer. The cake doesn’t have much sugar compared to other desserts of this kind, and the cream is lighter, based on yogurt.
Storage and reheating
The cake keeps best in the fridge, covered, for up to 3 days. I do not recommend reheating it. The base and cream maintain their texture if kept cold and served directly from the fridge. If left longer, the base may absorb too much moisture and become softer. If there is leftover cream, you can use it for other fruit desserts.
Ingredients: Cocoa base: 4 eggs, 6 tablespoons sugar, 4 tablespoons oil, 4 tablespoons water, one packet baking powder, 4 tablespoons flour, one tablespoon starch, one tablespoon black cocoa. Cream: two boxes of cherry yogurt of 370 g, one box of mascarpone, one packet gelatin, 3 tablespoons whipped cream, 3 tablespoons powdered sugar. Glaze: cherry 150-200 ml cherry juice, 2 teaspoons butter, 6-7 tablespoons sugar. Burnt sugar syrup (3 tablespoons sugar, 200 ml water) decoration: frozen cherries - 200 g
