Mascarpone cherry cake

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 3 eggs (Gr. M), salt
  • 75 g + 75 g sugar
  • 3 packages Vanillin sugar
  • 75 g Flour
  • 2 (20 g) easy go. tablespoon cocoa
  • 1 heaped Tsp baking powder
  • 1 glass (720 ml) Cherries
  • 35 g Cornstarch
  • 4 sheets white gelatine
  • 200 g Dark chocolate
  • 250 g + 100 g whipped cream
  • 500 g Mascarpone, 4 tablespoons milk
  • 100 g Dark chocolate coating
  • 2-3 TABLESPOONS flaked almonds
  • 7-10 Tbsp Icing sugar
  • baking paper

Directions

  1. 1

    Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 3 tbsp. cold water and 1 pinch of salt until stiff, adding 75 g sugar and 1 vanillin sugar. Beat the egg yolks separately into the mixture. Sift flour, cocoa and baking powder into the mixture and fold in. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 25 minutes. Cooling down

  2. 2

    Hollow out the middle of the biscuit, leaving a rim of approx. 2 cm all around. Drain the cherries, collect the juice. Mix starch and 6 tbsp. juice. Boil up the rest of the juice. Stir in starch and simmer for 1 minute. Fold in the cherries. Cool down a little. Spread on the bottom. Cool for about 2 hours.

  3. 3

    Soak the gelatine in cold water. Roughly chop the chocolate. Crumble sponge cake remains. Whip 250 g cream until stiff. Mix mascarpone, 75 g sugar and 2 vanillin sugars briefly. Squeeze the gelatine, dissolve at low heat. Stir in milk by the spoonful. Add to the cream while stirring. Fold in cream first, then chopped chocolate and crumbs. Spread on the compote like a dome. Cool for at least 5 hours, preferably overnight.

  4. 4

    Chop the chocolate coating and melt in a hot water bath. Spread on a smooth surface (e.g. marble slab or back of a baking tray). As soon as it begins to set, use a spatula to plane it off in shavings

  5. 5

    Roast the almonds without fat, let them cool down. Whip 100 g cream until stiff. Spread the edge of the cake with it, sprinkle with almonds. Decorate cake with chocolate shavings and icing sugar

Nutrition Facts

KCAL
440 kcal
CARBS
36 g
FATS
29 g
PROTEINS
6 g