Mascarpone and sour cherry cake

Mascarpone and Sour Cherry Cake - A Delicious Reinterpretation of the Famous Black Forest Cake

Preparation time: 30 minutes
Baking time: 35-40 minutes
Total time: 2 hours and 30 minutes (including cooling)
Number of servings: 8-10

Who doesn't love a decadent and creamy cake, full of delicious flavors? Today, I invite you to discover the recipe for a mascarpone and sour cherry cake, a reinterpretation of the classic Black Forest cake. This cake is perfect for birthdays, parties, or simply to indulge yourself at the end of a long day.

Ingredients

For the base (diameter 20 cm):
- 5 eggs
- 5 tablespoons sugar
- 2 tablespoons oil
- 5 tablespoons flour
- 2 tablespoons cocoa
- 1 packet baking powder

For the cream:
- 300 ml Pilos whipped cream
- 250 g mascarpone
- 5 tablespoons powdered sugar
- 1 packet gelatin
- 200 g sour cherries (thawed if frozen)

For the syrup:
- Juice released by the cherries after thawing
- 2 teaspoons sugar
- Almond essence (to taste)

For decoration:
- 100 g dark chocolate
- 100 ml liquid cream
- 100 ml whipped cream
- Chocolate flakes
- Cherries for decoration

Brief History of the Recipe

The mascarpone and sour cherry cake recipe is a modern variant of the Black Forest cake, a traditional dessert that combines chocolate with sour cherries. This reinterpretation skips the classic chocolate base and brings a lighter note, thanks to the mascarpone cream and whipped cream. It is ideal to be served on warm days or at special occasions.

Preparation Steps

Step 1: Preparing the Base

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential that these two components are well separated to achieve a fluffy base.

2. Beating the egg whites: Beat the egg whites with a mixer until you achieve a firm foam. This is the secret to an airy base.

3. Mixing the yolks: In another bowl, add the yolks, sugar, oil, and mix until it becomes a light and fluffy mixture. It is important that the sugar completely dissolves.

4. Adding dry ingredients: Sift the flour, cocoa, and baking powder together. Fold them into the yolk mixture gently, so as not to lose the air in the mixture.

5. Combining with egg whites: Gently fold the beaten egg whites into the mixture using a spatula, making light upward movements.

6. Baking: Pour the mixture into a round cake pan lined with baking paper and bake in a preheated oven at 180°C for 35-40 minutes. Test with a toothpick to ensure it is baked.

Step 2: Preparing the Cream

1. Hydrating the gelatin: Start by hydrating the gelatin in 50 ml of cold water. Let it sit for a few minutes, then dissolve it over a water bath.

2. Beating the cream: Whip the Pilos cream until it becomes firm. Make sure it is cold to achieve well-beaten cream.

3. Mixing the mascarpone cream: In a separate bowl, beat the mascarpone cream with powdered sugar until it becomes a smooth and creamy mixture. Add the whipped cream and mix gently.

4. Incorporating the gelatin: Add the dissolved gelatin to the mascarpone cream and mix well to avoid lumps.

Step 3: Assembling the Cake

1. Cooling the base: After baking, let the base cool completely on a wire rack.

2. Cutting the base: Once cooled, cut the base into 3 equal layers.

3. Preparing the syrup: Mix the cherry juice with sugar and almond essence.

4. Assembling: Use a springform pan to assemble the cake. Place the first layer of base, soak it with the cherry syrup, then add half of the mascarpone cream and a few cherries. Continue with the second layer, the remaining cream, cherries, and finally the third layer which you soak.

5. Cooling the cake: Cover the cake with plastic wrap and let it chill in the fridge for at least 2 hours for the cream to set.

Step 4: Decorating the Cake

1. Preparing the glaze: Melt the dark chocolate together with the liquid cream in a bain-marie, stirring constantly until it becomes smooth.

2. Decorating: After the cake has cooled, invert it onto a serving platter. Cover it with the remaining cream, then pour the chocolate glaze over the edge of the cake, allowing it to drip down.

3. Finalizing the decoration: Sprinkle chocolate flakes in the center and form rosettes from whipped cream around the edges, garnishing each rosette with a cherry.

Serving and Accompanying Suggestions

The cake can be served plain, but it is delicious alongside a scoop of vanilla ice cream or a warm drink, such as a cappuccino. Add a special touch by serving the cake with warm chocolate sauce!

Frequently Asked Questions

1. Can I use other types of fruit?
Of course! You can replace the sour cherries with cherries, raspberries, or even strawberries for a sweeter version.

2. How can I make the cake easier?
If you prefer, you can use a pre-made cake mix for the base, saving time.

3. How long does the cake last in the fridge?
The cake keeps well in the fridge for 3-4 days, covered with plastic wrap.

Nutritional Benefits

This cake is not only delicious but also provides calcium and protein from the mascarpone and cream, while the sour cherries are rich in antioxidants, beneficial for heart health.

Conclusion

This mascarpone and sour cherry cake is an excellent choice for anyone looking to impress with a spectacular dessert. Whether you serve it for a special occasion or simply indulge yourself, each slice will bring joy and delicious flavors. So, gather the necessary ingredients and get ready to enjoy a dessert that will surely become a family favorite!

 Ingredients: Base (20 cm diameter): -5 eggs -5 tablespoons sugar -2 tablespoons oil -5 tablespoons flour -2 tablespoons cocoa -1 packet baking powder Cream: -300 ml Pilos whipped cream -250 g mascarpone -5 tablespoons powdered sugar -1 packet gelatin -200 g sour cherries Syrup: -juice from the thawed sour cherries -2 teaspoons sugar -almond essence Decoration: -100 g dark chocolate -100 ml liquid cream -100 ml whipped cream -chocolate flakes -sour cherries

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