Black Forest cherry cake with mascarpone cream

Name: Black Forest cherry cake with mascarpone cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 4 Eggs (size M); 240 g Sugar; 100 g Flour; 105 g Cornstarch; 20 g Cocoa powder; 2 TEASPOONS Baking Powder; 1 glass (720 ml) pitted sour cherries; 7-10 Tbsp thinly peeled rind of 1 untreated lemon; 500 g Mascarpone (Italian double cream cheese); 3 packages Vanillin sugar; 4 TABLESPOONS cherry brandy; 2 (200 g each) Cup of whipped cream; 2 packages Cream stabiliser; 40-50 g Dark chocolate coating; 7-10 Tbsp some cocktail cherries and balm; 7-10 Tbsp Grease; 7-10 Tbsp small freezer bag

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

4 Eggs (size M)
240 g Sugar
100 g Flour
105 g Cornstarch
20 g Cocoa powder
2 TEASPOONS Baking Powder
1 glass (720 ml) pitted sour cherries
7-10 Tbsp thinly peeled rind of 1 untreated lemon
500 g Mascarpone (Italian double cream cheese)
3 packages Vanillin sugar
4 TABLESPOONS cherry brandy
2 (200 g each) Cup of whipped cream
2 packages Cream stabiliser
40-50 g Dark chocolate coating
7-10 Tbsp some cocktail cherries and balm
7-10 Tbsp Grease
7-10 Tbsp small freezer bag

Directions

1
Separate eggs. Beat the egg whites and 5 tablespoons of cold water until stiff, add 150 g sugar. Beat the egg yolks one after the other. Mix flour, 75 g starch, cocoa and baking powder, sieve onto the egg foam and fold in carefully.
2
Grease the bottom of a springform pan (26 cm Ø). Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175°C/ gas: level 2) for about 30 minutes. Let it cool down on a cake rack.
3
In the meantime, drain the cherries on a sieve and collect the juice. Stir the rest of the cornflour and 100 ml of juice until smooth. Boil up the rest of the juice, 30 g sugar and lemon peel. Remove lemon peel, stir in cornflour and bring to the boil again briefly.
4
Stir in the cherries. Let it cool down. Mix mascarpone, vanillin sugar, remaining sugar and kirsch. Whip the cream and cream firmer until stiff and stir into the mascarpone. Remove the sponge cake from the tin, cut through twice and place the edge of the springform pan or a cake ring around the bottom cake base.
5
Place approx. 1/4 of the cherry compote in the middle of the base (approx. 10 cm Ø) and spread approx. 1/3 of the mascarpone cream around it. Cover with the second base and this time spread a blob of mascarpone cream in the middle of the base.
6
Spread the rest of the stewed cherries around it and cover with the last cake layer. Remove the cake from the tin, spread with the remaining mascarpone cream and refrigerate for about 1 hour. In the meantime, roughly chop the chocolate coating and melt it on a hot water bath.
7
Put the chocolate coating in a small freezer bag, cut off one corner and decorate the cake with chocolate strips. Keep cool or freeze until serving. First pre-freeze the cake for approx. 1 hour without covering it, then pack it well and freeze it for good.
8
After defrosting, serve decorated with cocktail cherries and melissa.