Dreamer

Hello there, weekend is here so I thought sharing with you a summer cake it’s a nice idea!

It’s a recipe I tried once and for the moment I love it, it has sour-cherries (you know I love them and the fact that I have them) and it’s summerish.

So, let’s pick up some sour-cherries and start!

This post won’t contain pictures with the process only the final resultand if you read it through I will put a smile on your face!

Now let’s start!

What you’ll need:

• 4 eggs
• 250 g sugar
• 75 g flour
• 25g cocoa
• 100 g butter
• 500 mascarpone cheese
• salt
• vanila
• 8 g (1pack) of baking soda
• sour cherries (about 500g but it truely depends on your pan size and fruit size)
• vinegar

How you do it?

• Separate eggs
• Mix egg whites until until the mixture resembles a puffy cloud and stands up in stiff peaks when the blades are lifted
• Add 100g of sugar and mix it until you’ll get a shiny mixture that also stands up.
• In a separate bowl mix yolks with 50g of sugar
• When it’s all incorporated and you don’t see it in the mixture add flour.
• Incorporate it and then add cocoa powder and mix it.
• Next step is to add using a spoon (not mix) the egg whites mixture.
• In a mug or small bowl add baking soda and some drops of vinegar and stir it with a teaspoon. When it’s ready add it to the composition and incorporate it with the spoon.
• Use baking paper for the tray. Preheat the oven (I would say to 190 Celsius degrees but it actually depends on your oven)
• After you put the mixture in your pan bake it for 30-40 minutes or until it passes toothpick test (use a toothpick to try the cake. If it comes out clean it’s ready)
• Meanwhile mix the butter with 25g sugar for about 5 min.
• Add mascarpone cheese and beat it until you have a uniform mixture.
• Add remaining sugar and mix it until you won’t see any sugar left in your cream.
• Add vanilla essence, incorporated then leave the cream to refrigerate for about an hour.
• When the sheet cake is baked and cold, it’s time to assemble your sour-cherry cake!
• Put your sheet cake back in the tray you used for baking.If it is a detachable form its perfect, if not use some plastic foil so you can get it out intact when it’s ready. (use it like baking paper only cut it bigger so it’s standing out of the pan and being easier to pull out the cake)
• Add on top mascarpone cheese-vanila cream you refrigerated.
• On top of the cream start playing with sour-cherries and this is it!
• Refrigerate it for an hour before serving.

As a fun fact, one time I dropped the whole cake into a flower pot right before cutting it, so if you don’t try it at least you laugh! 🤣🤣

Let me know what you think about sharing recipes every Friday!

P.s What do you think about cherry/sour cherry ice-cream?

P.P.S You can find food pictures too on my blogg if you feel like drooling!

Crissu