Mascarpone and cherry cake

Name: Mascarpone and cherry cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 4 Eggs (size M); 150 g + 30 g + 60 g sugar; 100 g Flour, fat f. d. Form; 75 g + 30 g cornstarch; 20 g cocoa, 2 teaspoons baking powder; 1 glass (720 ml) Cherries; 500 g Mascarpone; 3 packages Vanillin sugar; 400 g Whipped cream; 2 packages Cream stabiliser; 50 g semi-bitter couverture

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

4 Eggs (size M)
150 g + 30 g + 60 g sugar
100 g Flour, fat f. d. Form
75 g + 30 g cornstarch
20 g cocoa, 2 teaspoons baking powder
1 glass (720 ml) Cherries
500 g Mascarpone
3 packages Vanillin sugar
400 g Whipped cream
2 packages Cream stabiliser
50 g semi-bitter couverture

Directions

1
Separate eggs. Beat the egg whites and 5 tbsp. water until stiff, add 150 g sugar. Beat the egg yolks separately. Sieve flour, 75 g starch, cocoa and baking powder and fold in. Pour into a springform pan (26 cm Ø) greased at the bottom. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 30 minutes
2
Drain the cherries, collect the juice. Stir 30 g starch and 100 ml juice until smooth. Boil up the rest of the juice and 30 g sugar. Bind with starch. Stir in cherries. Cool down
3
Mix mascarpone, vanillin sugar and 60 g sugar. Whip the cream and cream firmer until stiff, fold in
4
Cut the biscuit twice. Place the edge of the mould around the lower base. Put about 1/4 cherries in the middle (about 10 cm Ø) and spread about 1/3 of the cream around it. Cover with 2nd base. Spread some cream in the middle and the rest of the cherries around it. Cover with the 3rd base. Spread with the rest of the cream. Put it in a cold place. Melt the couverture. Decorate the cake. Cool for 2 hours.