Cherry cake
It was a seriously cold day when I wanted to keep myself busy and, at the same time, not let a mascarpone expire. So I made this dessert with cherries, fluffy sponge, refreshing cream, and a crunchy krantz layer. The recipe isn't difficult, but it involves a few steps. It's the kind of sheet cake that fits any occasion or just for the weekend if you're in the mood for something a bit more elaborate.
Quick info
Total time: about 3 hours (including cooling)
Preparation time: 1 hour
Cooking/baking time: about 30 minutes for the sponge, the rest is assembly and cooling
Servings: 12-16 (depending on how you cut it)
Difficulty: medium
Recipe type: sheet cake, suitable for family or guests
Ingredients
Sponge
6 eggs
6 tablespoons sugar
5 tablespoons flour
2 tablespoons cocoa
Krantz
200 g walnuts
7 tablespoons sugar
Cherry puree
630 g cherries (from the freezer)
200 g powdered sugar
10 g gelatin
Cream
400 ml vegetable cream
150 g sour cream (40% fat)
250 g mascarpone
10 g gelatin
Preparation method
1. Sponge
1.1. Preheat the oven to 180°C.
1.2. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form.
1.3. Cream the yolks with the sugar until dissolved.
1.4. Incorporate the flour and cocoa into the yolks. The mixture becomes quite thick but will be diluted by the egg whites.
1.5. Gradually add the beaten egg whites, using slow, gentle movements from the bottom up, so the mixture doesn’t deflate.
1.6. Line a baking tray of about 23 x 33 cm with parchment paper. Pour in the batter and level it gently.
1.7. Bake for 25-30 minutes or until a toothpick comes out clean.
1.8. Let the sponge cool in the tray.
2. Krantz
2.1. Put the sugar in a non-stick saucepan and caramelize over low heat, without stirring at first.
2.2. When the sugar turns amber, add the walnuts and quickly stir to coat them in caramel.
2.3. Immediately turn it out onto a greased cutting board (or greased parchment paper) and let it cool completely.
2.4. Break the large pieces and pulse them in a food processor just enough to achieve a suitable texture, not powder.
3. Cherry puree
3.1. Put the pitted cherries directly from the freezer into a blender. Add the powdered sugar.
3.2. Blend until you get a smooth puree.
3.3. Transfer the puree to a saucepan and place over medium heat.
3.4. Boil until it starts to reduce and thicken slightly (about 10-15 minutes). It shouldn’t be gel-like, but not too liquid either.
3.5. Meanwhile, hydrate the gelatin in cold water according to the package instructions.
3.6. Let the puree cool for about 15 minutes (it should be warm, not hot), then add the hydrated gelatin and stir until completely dissolved.
4. Cream
4.1. Whip the vegetable cream together with the cold sour cream until you get a firm foam.
4.2. Incorporate the mascarpone, mixing at low speed.
4.3. Finally, add the chopped krantz and fold in with a spatula.
4.4. Hydrate the gelatin for the cream in cold water and melt it in a bain-marie or microwave (without boiling).
4.5. Incorporate the melted gelatin into the cream, mixing well. The cream will start to stabilize after you leave it in the fridge.
5. Assembly
5.1. Line the tray where you baked the sponge with plastic wrap.
5.2. Place the cooled sponge back in.
5.3. Pour all the cherry puree over it, but reserve 3-4 tablespoons for decoration.
5.4. On top of the cherry layer, spread all the cream and level it.
5.5. Drizzle the reserved cherry puree on top, in drops or lines.
5.6. With a skewer stick, draw lines through the puree, either crossed or wavy, just for visual effect.
5.7. Refrigerate the cake for at least 4-5 hours, preferably overnight, for all layers to set well.
Why I make this recipe often
It's the kind of dessert with basic ingredients and a balanced taste, neither too sweet nor overly tart. The sponge is simple, the cream is light and easy to make, and the cherry puree adds a freshness. It’s easy to portion and keeps well in the fridge for a few days.
Tips and variations
Tips
Use pitted frozen cherries to save time on cleaning.
If you have a food processor, the krantz can be made faster and more evenly.
The gelatin should not boil, otherwise, it won’t set the cream.
Substitutions
The 40% sour cream can be replaced with whipping cream if you don’t have anything else.
The vegetable cream can be replaced with natural cream, although the texture may be less firm.
The walnuts in the krantz can be replaced with hazelnuts or almonds, but the final flavor will be different.
Variations
You can use sweet cherries instead of sour cherries if you want a sweeter taste.
For an even moister sponge, soak it with a bit of cooled cherry juice.
If you don’t want krantz, you can skip it or add grated chocolate to the cream.
Serving ideas
Cut into equal cubes, it works well on festive platters.
It can be served with extra fresh cherries on top, if available.
It’s good cold, straight from the fridge, especially in summer.
Frequently asked questions
Can I use canned cherries instead of frozen?
Yes, but make sure to drain the liquid well and adjust the sugar, as canned cherries are already sweetened.
How do I know if the sponge is baked?
The sponge is ready when a toothpick comes out clean from the center and the edges pull away slightly from the paper.
Can the cake be frozen?
I do not recommend it. The gelatin and vegetable cream can change texture upon thawing.
Can I make the krantz with brown sugar?
Yes, it will have a slightly different flavor, but do not change the quantity.
How long should the cherry puree cool before adding the gelatin?
About 15 minutes, just enough so it’s warm, not hot, to avoid destroying the gelatin's properties.
Nutritional values
Approximately, for one slice (out of 16):
Calories: 260-280 kcal
Protein: 4-5 g
Carbohydrates: 32-35 g
Fats: 12-14 g
Values may vary depending on the sour cream or cream used, but the dessert isn’t too heavy for a cake with cream and fruit.
Storage and reheating
It can be stored in the fridge, covered, for up to 3-4 days. I do not recommend freezing. It does not need reheating; it is served cold. The layers remain stable even after a few days and do not lose their texture. If it sits longer, the cherry puree may moisten the sponge, but it won’t affect the taste.
The cherry and mascarpone cake is one of those recipes that lends itself to preparation – you can do some steps in advance and assemble everything when you need it. It’s practical, with no hard-to-find ingredients, and it’s on my short list when I need something sweet, refreshing, and easy to slice.
Ingredients: 6 eggs, 6 tablespoons of sugar, 5 tablespoons of flour, 2 tablespoons of cocoa, 200 g walnuts, 7 tablespoons of sugar, Cherry puree: 630 g cherries from the freezer, 200 g powdered sugar, 10 g gelatin, Cream: 400 ml vegetable cream, 150 g sour cream (40% fat), 250 g mascarpone, 10 g gelatin.
