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Quick cake with cherries and mascarpone

Quick cake with cherries and mascarpone

To my shame, I bought the countertop, I was in a time crisis and the solution came quickly, super good and so

The worktop is carefully unfolded (it is ready cut in three).

One kg of whipped cream is beaten well with four hardeners and the sugar is then mixed with the mascarpone that was mixed with the mixer 3-4 minutes before.

The cherries in the compote (compote prepared at home by me in the autumn) are put in a strainer and left to drain, after which the seeds are removed and crushed a little so that no very large pieces remain.

The difference of 500 ml of whipped cream is beaten well with 3 tablespoons of sugar and 2 hardeners - to coat the cake

Take a cake top, syrup with the compote syrup, put 4-5 tablespoons of cream and then put half of the amount of cherries, over which put again the cream, 5-6 tablespoons, put the second countertop, do the same and then the third and last countertop.

Dress with whipped cream, decorate with chocolate balls, almonds, candies, special cherries for cakes (only 5 left, 4 were stolen by my dwarfs)

It was a great cake and appreciated


Cherry cake

1. For the top, beat the egg whites with a pinch of salt until a hard foam is obtained. Add, in turn, spoons of sugar, egg yolks, oil, sifted flour, cocoa and baking powder. Beat further until the composition is homogeneous, then pour into a cake tin lined with baking paper, 24 cm in diameter, and place in the preheated oven for about 30-40 minutes, until it passes the toothpick test. Remove the top from the oven and let it cool on a grill.

2. Remove the pips from the cherries, after choosing the most beautiful and healthy for decoration, and leave them for a while with sugar to leave their juice. Beat with the robot 250 ml of cream. When it has hardened, add the cherry syrup, as well as some fruit. Add the cream over the mascarpone and mix until smooth.

3. Meanwhile, cut the worktop into three. Wet the three countertops with syrup with a brush, preferably also from cherries. Place the first countertop, pour the mascarpone cream. Place the second top over the cream, and in the center of the second top, place the cherries as a mound, welded with 2-3 tablespoons of mascarpone cream. The edge remains free.

4. Beat the remaining 250 ml of cream. Fill the cake with white cream over the cherries. Then the third syrupy countertop is placed. Garnish with the remaining cream, almond flakes and cherries, then refrigerate for at least 2 hours.


Beat the egg whites well with a pinch of salt until they harden.
Rub the yolks with the sugar until they turn white, add from time to time a tablespoon of water and at the end the 2 tablespoons of oil.
Mix the flour with the baking powder and incorporate it into the yolks, then add the egg whites, stirring gently from the bottom up.
Pour the composition into a tray with a removable bottom lined with baking paper and bake for 40 minutes.

Pour 500 ml of milk into a saucepan, add 100 g of sugar and then put them on the fire until the sugar melts. Allow to cool.

The cherries are cleaned of seeds and put with 6 tablespoons of sugar and a sachet of vanilla sugar on the fire for a few minutes.

In another bowl put the five yolks and mix them with five tablespoons of flour or starch. Add to this composition a few tablespoons of warm milk (not hot, otherwise the yolks will coagulate). Mix the yolks with the flour and milk until the lumps disappear and the composition will acquire the consistency of sour cream. Add the rest of the milk slowly, stirring constantly.

We will continue to prepare the cream on a bain-marie until it starts to thicken (if you do it on a direct fire, you must be careful not to catch it, and the fire must be very small). When it is thick enough, set aside the cream and add the vanilla essence (seeds from a pod or 1 tablespoon of essence).

Cut the cake top into two approximately equal slices and place the first slice on a plate.

We put around it the detachable circle of the shape in which we baked the top and we syrup it with cherry juice. Put a layer of cherries then vanilla pudding, the second slice of cake and syrup again. Place the rest of the cherries on top (preferably cut down for appearance).

We prepare a jelly from 200 ml of cherry juice and an envelope of gelatin or jelly cake that will be added over cherries (put the gelatin hydrated in 100 ml of water for 10 minutes, then heat it on a bain-marie until it melts. incorporate into cherry juice)

Refrigerate the cake for at least 4 hours before serving.

Try this video recipe too


Cherry and chocolate cake

Oanapl10 sent this wonderful recipe for Cherry and Chocolate Cake.

Ingredients Cherry and chocolate cake

-for the countertop:
100g white flour
25g cocoa
1 teaspoon baking powder
1 pinch of salt
115g butter
65g old
3 yolks

-for cherry jelly:
400g seedless cherries
2 tablespoons brandy
150ml water
50g old
1 star anise (or 1/2 teaspoon anise seeds)
8g gelatin
45ml cold water

-for chocolate cream:
180ml liquid cream
50ml milk
40g old
4 yolks
3g gelatin
15ml cold water
50g dark chocolate, pieces

-For the chocolate mousse:
400ml liquid cream
2 tablespoons powdered sugar
250g milk chocolate
2 yolks
50g old
25ml water
4g gelatin
20ml cold water