Chocolate cake with mascarpone and cherries from Mioko

Ingredients:

For the sponge cake:
Eggs – 5 pieces
Flour – 106 g
Sugar – 106 g
Butter – 25 g
Cocoa – 16 g

For the cherry layer:
Frozen cherries - 300-400 g
Sugar - 50-100 g
Corn starch - 25-30 g

For the cream:
Mascarpone - 250 g
Cream - 250 ml
Sweet powder - 70-100 g

For soaking:
Rum, cognac or amaretto - 2 tablespoons (optional)
Drinking water - 150 ml
Sugar - 50 g
You can also soak with cherry juice

Prepare a sponge cake.

Preheat the oven to 180 degrees.

Melt the butter and cool to room temperature.

Beat the eggs with sugar until the sugar is completely dissolved, 8-10 minutes. The finished mixture should be fluffy and airy.

Mix flour with cocoa and sift, add it evenly to the egg-sugar mixture.

Mix very carefully and add melted butter.

Mix carefully again, do not stir for too long so that the dough does not settle!

Bake the biscuit for 35-40 minutes.

Cool the finished biscuit on a wire rack and then cut into 3 shortcakes. Ideally, at night (that is, in the dark) , put it in a bag and throw it on the table, and cut it the next day.

Prepare the cherries.

Place the cherries in a saucepan, add sugar and place on heat slightly below medium.

Wait until the cherries release their juice, stir, bring to a boil and reduce heat.

Dilute starch in 3 tablespoons of water or cherry juice.

Stir quickly, and until the starch is poured into the cherries, stirring constantly.

Brew the cherries (bring to a light boil, but do not boil!) for 2-4 minutes or until the syrup becomes clear.

Prepare the cream.

Mix mascarpone with sweet powder (do not beat).

Whip the cream to strong peaks and mix with the mascarpone.

*The thickness of the cream depends on each specific mascarpone; the standard cream is quite thick and does not require additional thickening. But if something goes wrong with the cream, you can create it using gelatin. To do this, pour 5 g of gelatin into 25 g of water, let it swell, dissolve in the microwave or in a water bath, add 1 teaspoon of the finished cream to it and pour the resulting mixture into the cream, whisking constantly.

Assemble the cake.

You can assemble the cake in different order:

— cake-cream-half a cherry-cake-cream-half a cherry-cake,

The sequence of subsequent actions will depend on the selected type of assembly.

Cut the completely cooled biscuit into 3 or 4 parts.

Lay out the cake ring with strips of baking paper (stick it on the butter), place it on a cake pan (plate), put 1 cake and secure the ring.

Soak with a silicone brush and place all the cherries on top of the 13 cream.

Place the second cake on top, smooth it out, soak it and add 13 more creams.

Place the third cake, smooth it out, soak it, use the remaining cream for coating.

Place the finished cake in the refrigerator for 4-5 hours, or preferably overnight (that is, in the dark) .

Cake with cherries and mascarpone cream

The cake is very juicy, refreshing, and due to the mascarpone cream, it is very airy and melting.

Ingredients for “Cake with cherries and mascarpone cream”:

Biscuit

Chicken egg - 4 pcs
Sugar - 200 g
Wheat flour / Flour - 200 g
Lemon juice - 1 tsp.

Nutritional and energy value:

Ready meals
kcal 4956.9 kcal	proteins 71.7 g	fat 266.9 g	carbohydrates 572 g
Portions
kcal 495.7 kcal	proteins 7.2 g	fat 26.7 g	carbohydrates 57.2 g
100 g dish
kcal 349.1 kcal	proteins 5 g	fat 18.8 g	carbohydrates 40.3 g

Recipe for “Cake with cherries and mascarpone cream”:

Beat eggs with sugar and lemon juice for at least 5 minutes.

Add flour, knead the dough.
Place the dough in a greased form, mine is 28 cm in diameter. Place in an oven preheated to 180 degrees.
Bake for 15-20 minutes.

Soak the baked sponge cake with cherry compote.

Naturally place pitted cherries on the sponge cake.

Preparing the cream.
To do this, beat the cream with sugar.

Add mascarpone cheese.

Spread the cream on the cherry.

Three chocolates on a small grater.

Sprinkle the pie with chocolate and put it in the refrigerator for 3-4 hours, or overnight (that is, in the dark) , even better.

Decorate with compote cherries or cocktail cherries.

Alternatively, you can create it without chocolate, which is also very pretty.

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November 24, 2017 Lyuryevna #

December 3, 2016 tahag2007 #

July 22, 2014 alsavi4eva #

August 13, 2014 Red Fox # (recipe creator)

July 9, 2014 Anaryan #

July 16, 2014 Red Fox # (recipe creator)

July 8, 2014 Red Fox # (recipe creator)

July 7, 2014 topiary #

July 7, 2014 Red Fox # (recipe creator)

July 7, 2014 oksanchikm #

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July 7, 2014 imasha7 #

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July 7, 2014 Ruslada #

July 7, 2014 Red Fox # (recipe creator)

Sponge cake with mascarpone and cherries

“Pleasure” - sponge cake with cherries and mascarpone cream

Italian cuisine is rich in various pastry recipes. Desserts such as tiramisu, cheesecake and semifreddo are known to everyone. But not everyone will decide to cook them without the help of others.

It won’t be difficult or unnecessary trouble to prepare a sponge cake with mascarpone and cherries at home.

This is a unique Italian dessert that any housewife will be able to pamper her own household with and show off her skill in making this delicious sweet to her friends.

So, cherry and mascarpone pie, recipe.

Ingredients for the dish

Testicles – 3 pcs.
Sweet sand – 0.5 cups
Flour – 1.3 cups
Vanilla or vanilla sugar – – to taste

High fat cream – at least 30% – 1.5 cups
Cream cheese, for taste it is better to take mascarpone - 250 g.
Sugar – 0.5 cups

Fresh, frozen or canned cherries – 220 g.
Cherry juice – 1 cup
Chocolate bar – 100 g.

Making a dish step by step

Cherry pie with mascarpone - the recipe is completely simple. Anyone can handle it. The basis for this sweet is a properly prepared sponge cake.

First, you need to set the oven to preheat at 180-190 degrees. Prepare a baking pan for sponge cake - grease it with butter and sprinkle a thin layer of flour over the entire surface. A springform pan is ideal.

Measure out all dry ingredients. It is better to sift the flour, so it will be saturated with oxygen, and, as a result, the sponge cake will turn out to be the most fluffy.

Separate the whites from the yolks - place the whites in a larger container, and the yolks, accordingly, in a much smaller bowl.

Beat the yolks with half the amount of sugar needed to make the dough. It is best to use a mixer for this, but you can also simply use a pastry whisk. You need to beat at high speed. The yolks should turn white and the sugar crystals should dissolve. Then wash and dry the mixer whisk and only later begin to beat the egg whites. After the whites have thickened, add the second half of the sugar and continue beating until stable peaks form.

Combine the yolks with the whites and very carefully, slowly, mix with a spoon until smooth.

Only after this add flour evenly, continuing to stir the dough with a spoon and turning the bowl with the other hand. After dissolving all the lumps of flour, place the dough in a greased form and place in an already preheated oven. Bake the shortbread for about 20 minutes.

After making the sponge cake, let the cake cool slightly and moderately soak it in cherry juice. Do not remove the cake from the mold.

Place a layer of cherries on top (if there are pits, you need to remove them first).

Now it’s time to make the mascarpone cream.

To do this, beat the chilled cream together with sugar until the crystals are completely dissolved. The cream turns out thick and holds its shape perfectly. Gently fold the mascarpone into the whipped cream until smooth.

Place the cream on top of a shortbread soaked in juice with a layer of cherries. Carefully level the surface of the cake with a silicone spatula.

Decorate with grated chocolate. You can use any of them - dark, if you want to give the cake a little tartness of cocoa, milk - for desperate sweet tooths, and, of course, snow-white - it will be a win-win option. In each individual case, the cake will receive an inimitable note of charm.

Cherry pie with mascarpone is ready. All that remains is to place it in the refrigerator for 3-4 hours and you can amuse your loved ones with the most delicious Italian dessert.

Tips for making the recipe “Pleasure Pie” with cherries and mascarpone:

In order for the cake to come out as fragrant as possible, you can add vanillin or a little vanilla sugar.
If you want to vary this recipe, you can use any of your favorite berries instead of cherries.
For those who are watching their figure, as an option, it is possible to replace the mascarpone cream cheese with any low-fat curd cheese. And even cook it without the help of others.

For this, you will need about a liter of high-fat cream - at least 30% and approximately a quarter of a teaspoon of citric acid.

Heat the cream until small bubbles form.
Add citric acid to a small amount of water and slowly pour into the heated cream in a narrow stream. After the mixture thickens, remove from heat and cool.
Place a colander in the pan and line it with a clean towel. Pour the resulting mass with cream and wait for the whey to drain.

But, to preserve the Italian flavor, when making the recipe for “Pleasure” pie with cherries and mascarpone, it is recommended to use unique cream cheese.

Thanks to this good recipe, we learned how to make “Sponge cake with mascarpone and cherries.”

Cake with cherries and mascarpone cream

, and even in a cake, but it was gone in a second.
so watch it)))

Biscuit:
Chicken egg - 4 pcs
Sugar - 200 g
Flour - 200 g
Lemon juice - 1 tsp.

Cream:
Cream - 300 ml
Mascarpone - 250 g
Granulated sugar - 150 g

Interior:
Compote - 1 jar.

Topping:
Chocolate - 100g.

Beat eggs with sugar and lemon juice for at least 5 minutes.

Add flour, knead the dough.
Place the dough in a greased form, mine is 28 cm in diameter. Place in an oven preheated to 180 degrees.
Bake for 15-20 minutes.

Soak the baked sponge cake with cherry compote.

Sprinkle the pie with chocolate and put it in the refrigerator for 3-4 hours, or overnight (that is, in the dark) , even better.

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“Cake with cherries and mascarpone cream”
I decided to have fun, I made this cake for my husband’s birthday, people were amazed by the word mascarpone cheese, and even in the cake, but it went away in a second.
so take a look)))
Ingredients:
Biscuit:
Chicken egg - 4 pcs
Sugar - 200 g Read more

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Red Fox

07.07.2014

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Comments

It's just the thick biscuit that bothers me. Wouldn't it be better to cut it into two parts and create 2 shortcakes? In my opinion, it is unrealistic to soak such a thick sponge cake, especially since it is the cuts on the shortcakes that are soaked, not the crust.
Or better yet, even 3 shortcakes and coated with mascarpone. I make a similar “Intoxicated Cherry” cake. But at the same time, I cut the biscuit into 2 parts and take out the crumb from the bottom crust. Then I add cherries with chocolate cream. I cover it with the top crust and fill it with glaze.

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Chocolate cake with mascarpone and cherries from Mioko