Mascarpone cream cake with cherries5 (1)
The flavors and textures of this mascarpone cream cake with cherries are perfectly balanced, making it a dessert that everyone will love.
Mascarpone Cream Cake with Cherries
Difficulty: EasyPrep time
45
minutesBaking time
30
minutesDish form size
19-21
cmTotal time
1
hour15
minutesThis tantalizing creation begins with a moist and tender cake base, which serves as the canvas for our masterpiece. The soft and fluffy cake layers are then filled with a luscious mascarpone cream and generously topped with a layer of fresh cherries. The flavors and textures of this cake are perfectly balanced, making it a dessert that everyone will love.
Ingredients
- Sponge cake:
Eggs 5 pcs
Sugar 250 gr.
Flour 250 gr.
- Cream:
Heavy cream 33% 240 ml.
Powdered sugar 150 gr.
Mascarpone 300 gr.
- Filling:
Frozen cherry without seeds 300 gr
Sugar 2 tbsp
Directions
- Sponge cake
- Whip the eggs and sugar until stiff and fluffy.
- Add the sifted flour and mix gently with a spatula from bottom to top.
- Transfer the dough to a mold, and send it to a preheated 180 degree oven.
- Bake for about 25-30 minutes and leave it additionally 5-10 min in the turned off oven.
- Cream
- Whip the heavy cream with powdered sugar.
- Add softened mascarpone and use the spatula to mix the mix until homogeneous.
- Building cake
- When sponge cake cools down, cut it in 2 parts.
- Generously soak up the bottom part in the syrup (cherry juice left after thawing the cherries mixed with sugar and small amount of warm boiled water).
- Place cherries on top and lay the cream on top. Smooth the surface with a spoon.
- Put the second sponge cake part and leftover cream.
- Sprinkle the cake with grated chocolate or any other form of decoration you like.
- Put the cake into the fridge for 4-5 hours or overnight.
Recipe Video
Tips & Tricks
- You can also make this as 1 layer cake by reducing the amount of ingredients for the cream and sponge cake by 30%.
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