Cake – cherry love
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ingredients
Hull
6 pcs egg 150 g Rat Sugar 6 tbsp oil 6 tbsp water 250 g semi-hr. flour 1 packet baking powder 3 tbsp cocoa
Cherry filling
7 dl cherry compote 3 dl juice from compote 1 packet Golden cob 1 packet vanilla
Mascarpone filling
500 g Mascarpone 250 ml whipping cream 1 packet whipping cream thickener 1 packet vanilla
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jam rum
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This is a great cake for a celebration, but also just to sit down with a coffee.
1.
Crust: Beat the egg whites with stiff whipping cream. Beat egg yolks, sugar until foamy, add oil, water and flour mixed with powdered sugar. Baking powder with flour, flour, baking powder and cocoa powder. Then fold lightly into the snow.
2.
Bake at 170-180°C for about 30 min. Let cool.
3.
Sour cherry filling: Drain 7 dcl sour cherry compote, pit sour cherries. Make a thick porridge with 3 dcl juice, 1 golden cob and 1 vanilla. Let it cool a little, then stir in the sour cherries.
4.
Mascarpone filling: 250 ml whipping cream, 1 vanilla and 1 thickener – make a stiff whipped cream, into which stir in 1-500 g mascarpone cheese.
5.
Take out the dough, cut it 2x, drizzle with rum, spread with jam, and fill with whipped cream mixed with mascarpone around the edges. Spoon the cherry filling between the whipped cream – still slightly warm cherries mixed with the custard.
6.
Wrap all around so that the white filling is on the edge of the crust.
7.
Let it set in the refrigerator for at least 4-5 hours.
