Cake with cherries and mascarpone cream
The perfect combination of soft, fluffy sponge cake, slightly sour cherries and soft, melt-in-your-mouth cream and mascarpone. It's easy to prepare, so even the less experienced cook can manage it, but the flavor is amazing.
Compound (for a 26-28 cm diameter mold):
Dough:
- eggs - 3 pcs.
- sugar - 150 gr.
- flour - 150 gr.
cream:
- cream 33-35% - 250 gr.
- mascarpone cheese - 250g .
- sugar - 150 gr.
decoration:
- Cherries in their own juice or cherry compote
- dark chocolate - 100 gr.
Cooking
With a mixer, beat eggs with sugar for 5-7 minutes - until increased in volume by 3-4 times.
Whisk eggs with sugar
Add the flour and knead into a not-too-thick dough.
Place the dough in an oiled mold and bake in a preheated oven at 180 degrees for 20-25 minutes.
Check for doneness with a toothpick - it should come out dry from the biscuit.
Discard the cherries in their own juice or from the compote in a colander. Instead of cherry compote you can use frozen cherries, but defrost them beforehand and let them drain.
Soak the baked cake with cherry compote or cherry juice.
Place cherries on the crust (remove pits).
Prepare the cream. For this cream (it is better to take special whipping cream) whip with sugar.
Add the mascarpone and lightly beat with a mixer until combined.
Spread the cream over the cherries.
Grate the chocolate finely and sprinkle the cake with chocolate.
Put the finished cake for 3-4 hours in the refrigerator.
Bon appetit!
