Mascarpone cake with cherries
Mascarpone Cherry Cake - A Summer Delight
Preparation time: 40 minutes
Baking time: 20 minutes
Total time: 1 hour
Servings: 10
Welcome to the wonderful world of cherry desserts! Today, I will guide you step by step in making a delicious mascarpone cherry cake, perfect for celebrating sunny summer days or bringing a smile to the faces of your loved ones. This cake is not only easy to make but also incredibly tasty, combining a fluffy sponge with cherry jelly and a decadent mascarpone cream. Let's discover this recipe together!
Short History
The origins of cheesecake and jelly cakes go back in time, being a classic combination that brings together the creamy texture of cheese with the sweetness of fruits. No matter where you are, a cheesecake and jelly cake is always a symbol of conviviality and joy. Whether it's a summer celebration or a family dinner, this cake will surely become the star of the table.
Ingredients
For the sponge:
- 4 eggs
- 120 g sugar
- 1 packet vanilla sugar
- A pinch of salt
- 4 tablespoons oil
- 4 tablespoons cold water
- 150 g flour
- 1 teaspoon baking powder
For the jelly:
- 1 jar of cherries (720 g)
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 50 ml cold water
For the cream:
- 1 packet granulated gelatin
- 500 g mascarpone
- 250 g cottage cheese
- 200 ml Hulala whipped cream
- 200 g powdered sugar
- 75 ml juice from the cherry compote
- 3 tablespoons cherry jam
For decoration:
- 300 ml liquid cream
- 3 tablespoons cocoa
- 200 g ladyfingers (optional)
Preparation
Step 1: Preparing the Sponge
1. Separate the eggs: Start by separating the egg whites from the yolks. It is essential to have clean and dry bowls to achieve stiff peaks.
2. Beat the egg whites: In a bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Gradually add the sugar and vanilla sugar, continuing to beat until you achieve a glossy and firm mixture.
3. Incorporate the yolks: Add the yolks one by one, gently mixing after each addition. Then, gradually add the oil and water, continuing to mix.
4. Add the flour: In another bowl, sift the flour together with the baking powder. Incorporate the flour mixture into the egg mixture, mixing with a spatula to avoid losing air from the egg whites.
5. Bake the sponge: Pour the mixture into a 25 cm round mold, greased with a little oil and lined with parchment paper. Bake in a preheated oven at 180°C for 20 minutes. Perform the toothpick test – if it comes out clean, the sponge is ready!
6. Cool the sponge: Allow the sponge to cool in the mold for a few minutes, then remove it and let it cool completely on a rack.
Step 2: Preparing the Jelly
1. Drain the cherries: Drain the cherries from the compote, keeping 75 ml of juice for the mascarpone cream. Put the remaining juice in a pot over heat.
2. Prepare the jelly: When the juice begins to boil, mix the cornstarch with 50 ml of cold water and pour it in a thin stream over the boiling juice, stirring continuously. Let it cook for 1 minute.
3. Add the cherries: Add the cherries and sugar, mixing well. Allow the jelly to cool for 2 minutes, then spread it evenly over the horizontally cut sponge, brushed with 3 tablespoons of Cinzano Rosé.
Step 3: Preparing the Cream
1. Hydrate the gelatin: In a small bowl, hydrate the gelatin in 75 ml of compote juice for 10 minutes. Then, heat it over low heat to melt, being careful not to boil.
2. Mix the cheese: In another bowl, mix the cottage cheese with the mascarpone and powdered sugar until it becomes a smooth cream.
3. Incorporate the gelatin: Add a tablespoon of the cheese cream into the melted gelatin, mixing well. Repeat the process with two more tablespoons of cream, then combine the gelatin with the remaining cheese cream.
4. Add the whipped cream: Whip the liquid cream until firm, then gently fold it into the cheese cream.
Step 4: Assembling the Cake
1. Form the cake: Place the detachable edge of the cake pan around the sponge with jelly. Add half of the mascarpone cream, then place the other half of the sponge on top.
2. Add the jam: Spread 3 tablespoons of cherry jam over the top sponge, then add the remaining cream.
3. Chill: Refrigerate the cake for at least an hour to allow the cream to set.
Step 5: Decorating the Cake
1. Whip the cream for decoration: Whip 300 ml of liquid cream until firm. Coat the cake with a thin layer of whipped cream.
2. Optional decoration: If desired, you can dust the cake with cocoa or use ladyfingers for a more sophisticated look.
Useful Tips
- Variations: Instead of cherries, you can use peaches or sour cherries to customize the cake. The taste and texture will adapt perfectly.
- Storing the cake: The cake keeps well in the fridge for 2-3 days, but it is recommended to consume it within the first 24 hours to enjoy its freshness.
- Serving: This cake pairs wonderfully with a glass of white wine or iced tea, adding a touch of refinement to your meal.
Calories and Nutritional Benefits
The mascarpone cherry cake contains approximately 350 calories per serving. It is rich in protein due to the cottage cheese and mascarpone, as well as antioxidants from the cherries, which can help improve heart health and boost the immune system.
Frequently Asked Questions
1. Can I use low-fat cottage cheese? Yes, but it will affect the texture of the cream. Whole cottage cheese provides a richer cream.
2. What can I do if I don't have gelatin? You can replace gelatin with agar-agar, following the instructions on the package.
3. Can I freeze the cake? It is not recommended, as the texture of the cream may change.
I hope you will try this mascarpone cherry cake recipe and enjoy every bite! Don't forget to share the result with your loved ones and enjoy their feedback. Cooking is an art, and every dessert you create is a story you share. Enjoy your meal!
Ingredients: Base: 4 eggs, 120 g sugar, 1 packet of vanilla sugar, a pinch of salt, 4 tbsp oil, 4 tbsp cold water, 150 g flour, 1 tsp baking powder. Jelly: 1 jar of cherry compote (720 g), 2 tbsp starch, 2 tbsp sugar, 50 ml cold water. Cream: 1 packet of granulated gelatin, 500 g mascarpone, 250 g cottage cheese, 200 ml whipped cream, 200 g powdered sugar, 75 ml juice from the cherry compote, 3 tbsp cherry jam. Decor: 300 ml liquid cream, 3 tbsp cocoa, 200 g ladyfingers (optional).
