Mascarpone cream cake with cherries
Mascarpone and Sour Cherry Cake – a delight for the soul!
Welcome to the savory world of desserts! Today, I will guide you step by step in making a mascarpone and sour cherry cake, a recipe that perfectly combines sweetness with the acidity of the fruits, offering a perfect balance of flavors. This cake is not just a dessert, but a culinary experience that will impress anyone who tastes it. Whether you serve it on a special occasion or simply want to indulge yourself, this recipe is the ideal choice.
Preparation time: 30 minutes
Baking time: 15 minutes
Cooling time: 1 night (recommended)
Number of servings: 12
Ingredients:
For the base:
- 4 eggs
- 4 tablespoons sugar
- 2 tablespoons semolina
- 2 tablespoons cocoa
- 3 tablespoons flour
- ½ packet baking powder
- 4 tablespoons oil
- 4 tablespoons water
- a pinch of salt (knife tip)
- vanilla sugar (homemade is ideal)
For the mascarpone cream:
- 250 g mascarpone
- 200 ml liquid cream
- 100 g white chocolate
- 200 ml cream (for whipping)
- 1 packet gelatin granules
- a drop of vanilla
For the glaze:
- 7 tablespoons water
- 5 tablespoons brown sugar
- 2 tablespoons cocoa
- 100 g butter
Additionally:
- 300 g frozen sour cherries
- 15 candied cherries (for decoration)
A brief story about the sour cherry and mascarpone cake
This type of cake is inspired by pastry traditions, where the combination of rich cream and fresh fruits is a classic choice. Sour cherries, with their intense flavor, are perfect for adding a note of freshness and a pleasant contrast to the sweetness of the mascarpone cream.
Step by step: Preparing the cake
1. Preparing the base:
- Separating the eggs: Start by separating the egg whites from the yolks. It is essential that the egg whites are beaten well, so make sure there are no traces of yolk.
- Beat the egg whites: In a clean bowl, add a pinch of salt and beat the egg whites until you achieve a firm foam. When the foam is well beaten, gradually add the sugar and continue mixing until a glossy meringue forms.
- Add the wet ingredients: Incorporate the oil and water, mixing on low speed until well combined.
- Sifting the dry ingredients: In another bowl, mix the flour, cocoa, semolina, and baking powder. Add this mixture to the egg composition, being careful to mix gently, from bottom to top, with a spatula or wooden spoon. This step is crucial to keep the air in the dough, so be gentle!
- Baking the base: Line a rectangular baking tray with parchment paper and pour in the mixture. Level it gently and place the tray in a preheated oven at 170 degrees Celsius for about 15 minutes. The base is ready when it is firm to the touch and passes the toothpick test. Then transfer it to a rack to cool completely.
2. Preparing the mascarpone cream:
- Melting the chocolate: In a small saucepan, heat the liquid cream. When it reaches boiling point, remove the saucepan from the heat and add the white chocolate broken into small pieces. Whisk well until smooth.
- Whipping the cream: In another bowl, whip the cream until firm, then add the mascarpone and the melted white chocolate mixture. Mix until perfectly combined.
- Gelatin: Hydrate the gelatin according to the package instructions and add it to the mascarpone cream, mixing well.
- Cooling the cream: Let the cream chill in the refrigerator for about 15 minutes, so it becomes a bit firmer.
3. Assembling the cake:
- Cherry syrup: Drain the cherries and boil the obtained juice with 2 tablespoons of sugar until it lightly caramelizes.
- First layer: Place the first base on a larger tray. Soak it with the cherry syrup, ensuring it is evenly distributed.
- Applying the cream: Remove the cream from the refrigerator and spread it evenly over the entire surface of the base.
- Adding the cherries: Place the cherries on top of the cream, pressing them lightly to integrate.
- Second base: Add the second base, which you soak with the remaining syrup.
4. Preparing the glaze:
- The glaze: In a small double-bottomed saucepan, combine water, brown sugar, cocoa, and butter. Boil the mixture for about 15 minutes, stirring constantly to prevent sticking. When the glaze has thickened, let it cool.
5. Finishing and serving:
- Cooling the cake: Chill the cake, preferably overnight, to set well.
- Decoration: When you are ready to serve the cake, cut it into portions and pour the glaze on top. You can add candied cherries for a festive look and an extra touch of flavor.
Practical tips:
- Be careful with the thin base: Since it is a thin base, make sure not to soak it excessively, as it can easily break.
- Alternative to sour cherries: If you don’t have sour cherries on hand, you can try using other fruits like raspberries or strawberries, which pair wonderfully with mascarpone cream.
- Vanilla flavor: Use homemade vanilla sugar; the natural aroma will significantly enhance the cake.
Calories and nutritional benefits:
This cake, with its main ingredients of eggs, mascarpone, and fruits, provides a balanced intake of proteins and healthy fats. A serving contains approximately 300 calories, making it a healthier choice compared to other sugar-rich desserts. Although rich in calories, mascarpone is an excellent source of calcium and vitamins A and D.
Frequently asked questions:
1. Can the cake be frozen?
Yes, but it is recommended to freeze it without the glaze. The glaze can be applied after thawing.
2. Can I use another type of cheese instead of mascarpone?
You can try using ricotta or cottage cheese, but the texture will be different.
3. What is the secret to perfect mascarpone cream?
Make sure all ingredients are at room temperature, and whip the cream well, but not too much, to avoid separation.
Recommended servings:
This cake pairs perfectly with a cup of coffee or a fragrant tea. Additionally, a glass of sweet white wine could perfectly complete this culinary experience.
Try making this mascarpone and sour cherry cake, and each bite will bring you joy and satisfaction. Don't forget to share the result with your loved ones, as this dessert deserves to be enjoyed in the company of those who love delicacies!
Ingredients: Base: 4 eggs, 4 tablespoons sugar, 2 tablespoons semolina, 2 tablespoons cocoa, 3 tablespoons flour, 1/2 baking powder, 4 tablespoons oil, 4 tablespoons water, a pinch of salt - 1 knife tip, homemade vanilla sugar. Cream with mascarpone: 250 g mascarpone, 200 ml liquid cream, 100 g white chocolate, 200 ml cream, 1 packet gelatin granules, vanilla. Mirror glaze: 7 tablespoons water, 5 tablespoons brown sugar, 2 tablespoons cocoa, 100 g butter. Additionally: 300 g frozen cherries, 15 candied cherries.
