coffee-mascarpone cake

Ingredients

Directions

1. 1

   Knead 1 teaspoon of coffee powder, 90 g flour, 60 g fat, icing sugar, 1 pinch of salt and 1 egg yolk into a shortcrust pastry. Cover and put in a cool place for about 30 minutes. Add 4 tablespoons of boiling water to the rest of the coffee powder, leave to stand for about 2 minutes and pour through a fine sieve. Melt the remaining fat. Whisk the coffee, eggs, 180 g sugar and 1 pinch of salt with the whisk of the hand mixer until frothy. Sift the remaining flour, 90 g starch and cocoa onto the egg mixture and fold in. Fold in the fat. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes.

2. 2

   Turn out onto a cake rack, remove baking paper. Let the springform pan base cool down, grease it and roll out the shortcrust pastry on top. Close the rim of the springform pan. Bake in the preheated oven (electric: 150 °C/ gas: level 1) for about 20 minutes and let cool down. Meanwhile melt 50 g chocolate coating in a hot water bath and spread it on the shortcrust pastry base. Drain the sour cherries and collect the juice. Mix the rest of the starch in 4 tablespoons of juice. Bring the rest of the juice to the boil and thicken with the starch, fold in the cherries. Cut the sponge cake base horizontally twice. Place a sponge cake base on the shortcrust pastry. Spread hot cherry compote on top, place a second cake base on top, press down a little and refrigerate. In the meantime, soak 3 sheets of gelatine in cold water, heat 50 g cream and the remaining sugar, remove from heat and stir in the remaining egg yolk. Squeeze the gelatine and dissolve it in the cream-egg mixture, stir in 2 tablespoons of coffee liqueur and mascarpone. Beat 150 g cream until stiff, fold into the mascarpone cream. Spread on the cake and cover with the last sponge cake. Put the cake in a cool place. Melt the remaining chocolate coating in a hot water bath. Soak 2 sheets of gelatine. Heat 2 tablespoons of coffee liqueur, mix with 30 g of melted couverture and dissolve the squeezed out gelatine in it.

3. 3

   Spread hot cherry compote on top, place a second cake base on top, press down a little and refrigerate. In the meantime, soak 3 sheets of gelatine in cold water, heat 50 g cream and the remaining sugar, remove from heat and stir in the remaining egg yolk. Squeeze the gelatine and dissolve it in the cream-egg mixture, stir in 2 tablespoons of coffee liqueur and mascarpone. Beat 150 g cream until stiff, fold into the mascarpone cream. Spread on the cake and cover with the last sponge cake. Put the cake in a cool place. Melt the remaining chocolate coating in a hot water bath. Soak 2 sheets of gelatine. Heat 2 tablespoons of coffee liqueur, mix with 30 g of melted couverture and dissolve the squeezed out gelatine in it. Whip 150 g cream until stiff and fold into the chocolate liqueur mixture. Spread the cake with it and refrigerate for about 2 hours. Pour the remaining liquid chocolate coating onto a smooth, cool work surface and spread thinly. As soon as the mixture has set, use a spatula to plane off thin shavings. Whip the rest of the cream until stiff and fill into a piping bag with star-shaped spout. Remove the cake from the edge of the springform pan with a knife. Spray 16 cream dabs onto the cake. Place the cherries in the dots. Sprinkle the centre of the cake with chocolate shavings. Results in about 16 pieces

4. 4

   Whip 150 g cream until stiff and fold into the chocolate liqueur mixture. Spread the cake with it and refrigerate for about 2 hours. Pour the remaining liquid chocolate coating onto a smooth, cool work surface and spread thinly. As soon as the mixture has set, use a spatula to plane off thin shavings. Whip the rest of the cream until stiff and fill into a piping bag with star-shaped spout. Remove the cake from the edge of the springform pan with a knife. Spray 16 cream dabs onto the cake. Place the cherries in the dots. Sprinkle the centre of the cake with chocolate shavings. Results in about 16 pieces

5. 5

   Preparation time approx. 2 1/2 hours (without waiting times)