Mady Cake

Mady Cake – An Unforgettable Recipe for a Special Day

The Mady cake, a delicacy with a story full of love, was created especially to celebrate a birthday. Associated with the joyful moments of family, this cake was chosen because it received special praises from my three boys. This dessert combines a fluffy base with egg whites, nuts, and sour cherries, a decadent cream of egg yolks with coffee and mascarpone, and a fragrant coconut liqueur syrup. It is a cake that promises to delight your senses and become a favorite among your loved ones.

Preparation Time: 1 hour
Baking Time: 30-35 minutes
Total Time: Approximately 1 hour and 30 minutes
Number of Servings: 12

Ingredients

For the Base:
- 8 egg whites
- 8 tablespoons sugar
- 50 g finely ground walnuts
- 50 g coarsely chopped walnuts
- 50 g sour cherries from jam
- 4 tablespoons flour
- 2 tablespoons breadcrumbs
- A pinch of salt
- 1 packet baking powder
- Juice from 1/2 lemon

For the Syrup:
- 250 ml water
- Syrup from the sour cherry jam
- 1 tablespoon sugar (optional)

For the Coffee Cream:
- 8 egg yolks
- 3 tablespoons coffee
- 200 g sugar
- 120 ml milk
- A pinch of salt
- 500 g mascarpone

For the Chocolate Glaze:
- 200 ml liquid cream
- 100 g dark chocolate
- 50 g white chocolate

Additionally:
- 12 ladyfingers
- 50 g sour cherries from jam
- A little grated chocolate, both white and dark
- Syrup for ladyfingers: 300 ml lightly sweetened coffee, 50 ml coconut liqueur

Preparing the Mady Cake

Step 1: Preparing the Base
1. Preheat the oven to 180 degrees Celsius.
2. In a large bowl, beat the egg whites with a pinch of salt. Continue mixing until you achieve a firm foam.
3. Gradually add the sugar, continuing to mix until the mixture becomes shiny and firm. Add the lemon juice.
4. Sift together the flour, breadcrumbs, and baking powder. Fold in these dry ingredients with the finely ground walnuts, being careful not to deflate the meringue. Use a spatula to gently mix.
5. Grease a 25 cm diameter cake pan with olive oil and dust with powdered sugar.
6. Pour 2/3 of the base mixture into the pan. Distribute the coarsely chopped walnuts and sour cherries evenly, then cover with the remaining mixture.
7. Bake the base for 30-35 minutes or until it passes the toothpick test. Let it cool completely.

Step 2: Preparing the Syrup
1. Heat the sour cherry jam in a bain-marie. Once warmed, strain the cherries through a sieve, adding 250 ml of warm water to extract the syrup.
2. Taste the syrup and, if necessary, add a tablespoon of sugar for additional sweetness.

Step 3: Preparing the Coffee Cream
1. Beat the egg yolks with a pinch of salt and sugar until frothy.
2. Dissolve the coffee in warm milk and add it to the yolk cream. Mix well.
3. Cook the cream over a double boiler, stirring continuously for 15-20 minutes until it thickens. Finally, let it cool.
4. Once cooled, mix the cream with the mascarpone until smooth.

Step 4: Assembling the Cake
1. Cut the base in half horizontally. Soak both halves well.
2. Place the first half on a platter, spread the coffee cream, and cover with the second half of the base.
3. Place a cake ring around the assembled cake and refrigerate for 30 minutes.

Step 5: Preparing the Syrup for Ladyfingers
1. Prepare a lightly sweetened coffee (300 ml water with 3 tablespoons of coffee) and add the coconut liqueur.
2. Quickly dip the ladyfingers in the syrup, ensuring they do not soak too much.

Step 6: Chocolate Glaze
1. Heat the liquid cream without bringing it to a boil. Add the broken chocolate and stir until completely melted.
2. Pour the warm glaze over the cake, allowing it to drip down the sides.

Step 7: Decorating the Cake
1. Arrange the ladyfingers on the surface of the cake.
2. Decorate with grated chocolate and drained sour cherries from the jam.
3. Let the cake chill in the refrigerator for at least an hour before slicing.

Practical Tips
- Types of sour cherries: You can use sour cherries from jam, compote, or even frozen sour cherries. If using frozen cherries, make sure to thaw and drain them well.
- Gelatin: If you want a firmer cream, you can add gelatin, but it’s optional.
- Variations: Instead of coffee, you can use cocoa for a more intense chocolate flavor.
- Serving: This cake pairs perfectly with a cup of coffee or an espresso. It can also be served with vanilla ice cream for a contrast in textures.

Nutritional Benefits
The Mady cake, through its combination of nuts, sour cherries, and mascarpone, provides a good source of protein, healthy fats, and antioxidants. Sour cherries are rich in vitamins, especially vitamin C, while walnuts contain omega-3 fatty acids that are good for heart health.

Frequently Asked Questions
1. Can I use other fruits?
Yes, you can experiment with other berries or peaches for a summer variant.

2. How long can the cake be stored?
The cake can be stored in the refrigerator for up to 3 days. Make sure it is covered to avoid absorbing other flavors.

3. Is it hard to prepare?
Although the recipe has several steps, with a little patience and organization, the result will be spectacular.

The Mady cake is more than just a dessert; it is a culinary experience that brings happiness and joy. I hope you try it and share it with your loved ones, as each slice brings unforgettable memories! Enjoy!

 Ingredients: For the base: 8 egg whites, 8 tablespoons sugar, 50 g finely ground walnuts, 50 g coarsely chopped walnuts, 50 g sour cherries from jam, 4 tablespoons flour, 2 tablespoons breadcrumbs, a pinch of salt, 1 packet baking powder, juice from 1/2 lemon. For the syrup: 250 ml water, syrup from sour cherry jam, 1 tablespoon sugar. Coffee cream: 8 egg yolks, 3 tablespoons instant coffee, 200 g sugar, 120 ml milk, a pinch of salt, 500 g mascarpone. Chocolate glaze: 200 ml liquid cream, 100 g dark chocolate, 50 g white chocolate. Additionally: 12 ladyfingers, 50 g sour cherries from jam, a little grated chocolate, both white and dark. Syrup for ladyfingers: 300 ml lightly sweetened coffee, 50 ml coconut liqueur.

 Tags:  mady cake mascarpone