Cherry Cake
Ingredients:
For the sponge cake:
4 eggs
1/2 cup (120g) sugar
1 cup (120g) all-purpose flour
1/4 cup (40g) unsalted butter, melted
2 tbsp (30ml) milk
1 tsp vanilla extract
pinch of salt
For the cream:
7 oz (200g) mascarpone cheese
3/4 cup (200ml) heavy cream, chilled
1/2 cup (70g) powdered sugar
For the filling:
10 oz (300g) cherries, pitted
1/4 cup (40g) sugar
4 tsp (20ml) water
3 tsp (12g) cornstarch
3 tsp (15ml) water (for cornstarch)
For Sugar Syrup:
3 tsp (30g) sugar
1/4 cup (60ml) water
1. Preheat the oven to 170°C (340°F) and line two 18cm (7-inch) cake pans with parchment paper.
2. Prepare the sponge cake. In a large bowl, combine the eggs, sugar, and salt.
3. Place the bowl over a pan of simmering water, whisk the eggs continuously until it reaches 55°C (130°F). Remove the bowl from the double boiler and beat the eggs with a mixer on high speed for 10-12 minutes until thick and fluffy. Then add the vanilla extract and gradually sift in the flour. Add the milk and melted butter, gently fold them into the batter until smooth.
4. Divide the cake batter evenly between the prepared pans.
5. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool for about 10 minutes, then invert them onto wire racks and let them cool completely to room temperature.
7. Prepare the filling. Mix the cornstarch with water until smooth and set it aside. In a saucepan, combine the pitted cherries, sugar, and water. Bring to a boil over medium heat, then let it simmer for 2-3 minutes. Add the cornstarch mixture and stir constantly until the mixture thickens. Remove from heat and let it cool to room temperature.
8. Prepare the sugar syrup. In a saucepan, combine water and sugar, bring to a boil, and boil for a few seconds. Remove from heat and let it cool to room temperature.
9. Prepare the cream. In a large bowl, combine the chilled heavy cream, mascarpone cheese, and powdered sugar. Beat with a mixer until stiff peaks form. Transfer the frosting to a pastry bag fitted with a star tip.
10. Assemble the cake. Place one cake layer on a cake stand or serving plate and soak it with the sugar syrup. Pipe cream on top of the sponge, starting at the edge of the cake and working your way towards the middle. The frosting should be higher around the edges to hold the cherry filling inside the cake. Layer with half of the cherry filling. Top with the second cake layer and repeat. Refrigerate the cake for 4 hours.
11. Decorate the top of the cake with fresh cherries.
Enjoy!
23 июн 2023
