Cake with cherries and mascarpone cheese cream
8 servings
60 minutes
This exquisite cherry and mascarpone cheese cream cake is a true embodiment of European pastry tradition. The delicate sponge cake soaked in aromatic cherry compote perfectly complements the velvety mascarpone and whipped cream. The finishing touch is milk chocolate, adding a light sweet note to the dessert. This cake not only delights with its taste but also enchants with its elegance. It is often prepared for festive events where it becomes the center of attention due to its refined flavor and airy texture. The origins of such desserts can be found in the traditions of French and Italian cuisine, where mascarpone cheese is used to create delicate creams. This cake is an ideal choice for gourmets who appreciate harmony of flavors and exquisite style in cooking.
1
Beat the eggs with 150 grams of sugar. Then add flour and knead a soft dough.
- Chicken egg: 3 pieces
- Sugar: 300 g
- Wheat flour: 150 g
2
Place the dough in a greased 26 cm diameter mold and put it in a preheated oven at 180 degrees. Bake for about 20-25 minutes.
3
Soak the baked cake (without removing it from the mold) with compote. Then place the cherries from the compote on top of the cake (remove the pits beforehand).
- Cherry compote: 1 jar
- Cherry compote: 1 jar
4
To prepare the cream, whip the cream with the remaining 150 grams of sugar. Then add the mascarpone and gently mix. Grate the chocolate on a fine grater.
- Cream 33%: 250 ml
- Sugar: 300 g
- Mascarpone cheese: 250 g
- Milk chocolate: 100 g
5
Spread cream on the cherries, sprinkle with grated chocolate, cover, and refrigerate for at least 6 hours (preferably overnight).
- Milk chocolate: 100 g