Coffee Mascarpone Cake

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 4
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 16
  • 170 g Dark chocolate coating
  • 3 TSP Espresso powder (instant)
  • 135 g Butter
  • 270 g Sugar
  • 3 Egg yolk (size L)
  • 7-10 Tbsp Salt
  • 190 g Flour
  • 4 Eggs (size L)
  • 125 g Cornstarch
  • 15-20 g Cocoa powder
  • 2 heaped Tsp baking powder
  • 40 g redcurrant jelly
  • 1 glass (720 ml) Sour cherries
  • 6 sheets white gelatine
  • 3 (à 200 g) Cup of whipped cream
  • 6 TABLESPOONS coffee liqueur
  • 200 g Mascarpone
  • 16 red cherries
  • 7-10 Tbsp Cling film
  • baking paper
  • 7-10 Tbsp Grease

Directions

  1. 1

    For the shortcrust pastry, chop 50 g of couverture and melt in a hot water bath. Stir 1 teaspoon of espresso powder into the melted couverture and let it cool down. Mix 60 g butter, 30 g sugar, 1 egg yolk, couverture and 1 pinch of salt.

  2. 2

    Knead in 90 g flour, wrap dough in foil and refrigerate for about 30 minutes. Melt remaining butter and let it cool down. Dissolve remaining espresso powder in 4-5 tablespoons of boiling water and let it cool down.

  3. 3

    Beat the eggs, 175 g sugar, 1 pinch of salt and cold espresso with the whisk of the hand mixer for approx. 5 minutes until thick and frothy. Mix the remaining flour, 100 g cornstarch, cocoa and baking powder, sieve onto the egg foam and carefully fold into the dough with the liquid butter.

  4. 4

    Line the bottom of a springform pan (26 cm Ø) with baking paper. 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 the sponge cake cool down a little and remove from the mould.

  5. 5

    Grease the bottom of the springform pan and roll out the shortcrust pastry on top. Bake in the preheated oven (electric: 150 °C/ gas: level 1) for 15-20 minutes. Let the shortcrust pastry cool down a bit, then remove it carefully from the bottom with a long, thin knife.

  6. 6

    Meanwhile drain the cherries and collect the juice. Stir the rest of the cornflour and 4-5 tablespoons of juice until smooth. Bring the rest of the juice to the boil, stir in the starch and bring to the boil again briefly.

  7. 7

    Stir in the cherries and allow to cool a little. Cut the sponge cake horizontally twice. Warm the jelly and spread a thin layer on the shortcrust pastry. Place a sponge cake base on top. Spread the compote on the sponge cake base and cover with a second base.

  8. 8

    For the cream, soak gelatine in cold water. Heat 50 g cream, remaining sugar and 3 tablespoons of coffee liqueur in a pot. Squeeze 3 sheets of gelatine and melt in the cream mixture. Beat the remaining egg yolk into the cream.

  9. 9

    Mix the mixture with mascarpone and refrigerate. Whip 150 g cream until stiff and fold in as soon as the cream begins to set. Spread the cream on the second sponge cake and cover with the third base.

  10. 10

    Chill the cake. Roughly chop the remaining chocolate coating and melt in a hot water bath. Squeeze out the remaining gelatine, dissolve and mix with the remaining liqueur and 20 g liquid chocolate coating. Whip 150 g cream until stiff and mix with the chocolate liqueur mixture.

  11. 11

    Spread the cake cover with it and put it in a cool place again. Spread the rest of the chocolate coating on a plate (e.g. marble) and let it set. Use a spatula to form chocolate shavings and sprinkle them on the cake.

  12. 12

    Whip the rest of the cream until stiff and place in a piping bag with a star-shaped spout. Decorate cake with cream tuffs and cherries.

Nutrition Facts

KCAL
520 kcal
CARBS
50 g
FATS
31 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

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